Gluten-Free Blueberry Crumble Focaccia

Name: Gluten-Free Blueberry Crumble Focaccia
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 40 min
Yield: 18 servings
Cuisine: American
Ingredients: 2 cups fresh or frozen blueberries (300g); ¼ cup granulated sugar (50g); 1 teaspoon lemon zest; 2 tablespoons lemon juice; 1 tablespoon cornstarch; 1 tablespoon water; 1 teaspoon vanilla extract; 520 g Caputo Fioreglut Gluten-Free Flour (approximately 4 cups); 480 g warm water (120–130°F) (approximately 2 cups); 12 g instant yeast (approximately 4 teaspoons); 12.5 g granulated sugar (1 tablespoon); 12 g kosher salt (2 teaspoons); 42 g extra-virgin olive oil (3 tablespoons); 42 g unsalted butter, melted (divided), 3 tablespoons); ¼ cup gluten-free all-purpose flour (I used Bob's Red Mill 1-to-1 Gluten-Free Flour (in the blue bag), 35g); 2 tablespoons granulated sugar (25g); 2 tablespoons light brown sugar (25g); ¼ teaspoon ground cinnamon; ⅛ teaspoon salt; 2 tablespoons unsalted butter (melted); ¾ cup powdered sugar, sifted (90g); 2-3 tablespoons fresh lemon juice; ½ teaspoon lemon zest

This gluten-free blueberry crumble focaccia is soft, chewy, and just sweet enough, layered with homemade blueberry compote, topped with a buttery crumble, and finished with a tangy lemon glaze. Think of it as a lemon blueberry focaccia that works for brunch, dessert, or sharing over coffee, and it comes together with just one rise.

Prep30 min
Cook40 min
Total2 hr 40 min
Yield18 servings

7 May 2025

Ingredients

For the Blueberry Compote:

2 cups fresh or frozen blueberries (300g)
¼ cup granulated sugar (50g)
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon vanilla extract

For the Focaccia Dough:

520 g Caputo Fioreglut Gluten-Free Flour (approximately 4 cups)
480 g warm water (120–130°F) (approximately 2 cups)
12 g instant yeast (approximately 4 teaspoons)
12.5 g granulated sugar (1 tablespoon)
12 g kosher salt (2 teaspoons)
42 g extra-virgin olive oil (3 tablespoons)

For the Pan:

42 g unsalted butter, melted (divided), 3 tablespoons)

For the Crumble Topping:

¼ cup gluten-free all-purpose flour (I used Bob's Red Mill 1-to-1 Gluten-Free Flour (in the blue bag), 35g)
2 tablespoons granulated sugar (25g)
2 tablespoons light brown sugar (25g)
¼ teaspoon ground cinnamon
⅛ teaspoon salt
2 tablespoons unsalted butter (melted)

For the Lemon Glaze:

¾ cup powdered sugar, sifted (90g)
2-3 tablespoons fresh lemon juice
½ teaspoon lemon zest

Close-up of a slice of gluten-free blueberry crumble focaccia showing airy crumb, vibrant blueberry compote, and golden crumble topping.

This gluten-free blueberry crumble focaccia is a little unexpected and that’s exactly why I love it. It brings together the chew of traditional focaccia, the juicy sweetness of blueberries, and the buttery crispness of a crumble topping. It’s brunchy, dessert-y, and perfect for sharing with friends over coffee or serving at your next gathering.

The base is my go-to gluten-free focaccia dough —pillowy, reliable, and easy to make with just a few pantry staples. From there, this blueberry focaccia gets layered with fresh blueberries and a simple crumble that bakes into golden, bubbly perfection.

It’s a little different from your typical focaccia, and that’s the whole point!

Why You’ll Love this Recipe

It’s dessert-focaccia, and yes, that’s a thing. This recipe blends the chewy, olive oil-rich texture of focaccia with the juicy fruit filling and buttery crumble you’d expect from a bakery-style coffee cake.
One rise, no fuss. Unlike traditional breads that need multiple proofing stages, this dough rises just once in the pan, saving time without sacrificing texture.
Easy to prep ahead. While the focaccia itself is best enjoyed fresh, the compote, streusel, and glaze can all be made ahead so you’re not juggling everything the morning of your brunch or event.

FOOD STYLING TIP

Layer the compote twice for better texture and flavor. Half goes in before folding, half after rising so you get juicy pockets inside and beautiful pops of blueberry on top. No soggy middle. It also makes for a more dramatic swirl when slicing. Trust me, it’s worth the extra step.

Ingredient Notes

Caputo Fioreglut Gluten-Free Flour – This is the same flour used in my classic focaccia recipe. It contains gluten-free wheat starch , which mimics the elasticity of traditional wheat flour but tests below 20ppm gluten, making it safe for most people with celiac disease. However, it’s not safeif you have a wheat allergy.
Instant Yeast – Also known as rapid-rise or quick-rise yeast. You can add it straight to the dry ingredients. No need to proof it in water first.
Blueberries – Fresh or frozen both work.
Cornstarch Slurry (Cornstarch + Water) – Thickens the compote so it doesn’t soak into the dough and create soggy spots. Stir well before adding.
Butter – I like to use melted butter for a sweet focaccia to give it a buttery flavor, but you could also use olive oil instead. I’d suggest a light olive oil rather than extra virgin olive oil so you have a more neutral flavor.

More gluten-free focaccia recipes: Gluten-Free Pumpkin Focaccia / Gluten-Free Focaccia Pizza / Gluten-Free Garlic Butter Focaccia / Gluten-Free Focaccia Pizza Muffins / Gluten-Free Christmas Tree Focaccia

Recipe FAQs

Can I use a different gluten-free flour blend instead of Caputo Fioreglut?

This recipe was developed specifically with Caputo Fioreglut Gluten-free Flour. Other blends will absorb moisture differently and may not create the same rise, chew, or structure. If you try another blend, expect different results.

Can I use frozen blueberries?

Absolutely. No need to thaw, just cook them straight from frozen when making the compote. If you add extra on top before baking, keep them frozen until ready to use.

Can I skip the glaze?

Totally up to you! The focaccia is still delicious without it, but the lemon glaze adds brightness that really ties everything together.

Expert Tips

Cool the compote completely. Warm compote can warm up the dough too quickly or unevenly, potentially affecting the final texture and rise consistency. A lot of the time, I’ll make the compote a few hours in advance or even a day ahead to lighten my load and make sure its completely cooled.
Don’t overwork the dough after folding. Once it’s shaped and in the pan, be gentle. Press it into place with oiled fingers, but don’t knead or stretch it too much.

Storage Instructions

Once fully cooled, store leftover focaccia in an airtight container in the fridge for up to 2 days . The texture is best on the first day, but you can gently reheat slices in a 300°F (150°C) oven for 8–10 minutes to refresh the crumb and re-crisp the edges.

Freezer: Focaccia can be frozen, though the crumble topping may soften slightly. For best results, wrap individual slices tightly in plastic wrap and freeze in a zip-top bag for up to 1 month. Reheat from frozen in a 325°F (165°C) oven until warmed through.

Macro shot of the baked crumble topping and thick blueberry compote on gluten-free focaccia, drizzled with lemon glaze.

Make Ahead Tips

Blueberry Compote: Make up to 3 days in advance and store in the fridge. Let it come to room temperature before using so it spreads easily.
Crumble Topping: Mix and chill up to 2 days ahead. Store in an airtight container in the fridge until ready to bake.
Lemon Glaze: Whisk the glaze up to 1 day ahead and refrigerate. Bring to room temperature and whisk again before drizzling.
Day-of Assembly: Plan to bake the focaccia fresh for best texture. With these components prepped, all you’ll need to do is assemble, rise, and bake.

Serving Suggestions

I made this for a Mother’s Day brunch last year and it was the first thing gone. For a full brunch table, I like making my gluten-free waffles alongside this since they cook while the focaccia is cooling. Add a pan of blueberry baked oatmeal if you’re feeding a bigger group and want something you can prep ahead the night before.

If you love the blueberry crumble combo here, my gluten-free blueberry sour cream coffee cake has a similar streusel topping and is another great option for a brunch or breakfast table.

Side view of gluten-free blueberry crumble focaccia with juicy fruit swirls, buttery topping, and crisp edges.

Method

Make the Compote:

1
In a small saucepan, combine blueberries, sugar, lemon zest, and lemon juice. Cook over medium heat for about 5 minutes, until the berries release juices. Stir in the cornstarch mixed with water and simmer 2–3 more minutes until thickened. Remove from heat, stir in vanilla, and let cool completely.

Make the Dough:

2
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, yeast, sugar, and salt. Add warm water and olive oil. Mix on medium speed for 4 minutes. The dough will be sticky and thick.

Assemble and Fold:

3
Grease a 9×13-inch baking pan with half the melted butter (1½ tablespoons).
4
Transfer dough to the pan and press into an even layer with oiled hands.
5
Spread half the cooled compote over the dough.
6
Fold the dough like a letter: bring the top edge down over the center, then fold the bottom edge up over that.
7
Rotate the dough 90 degrees so it lines up with the shape of the pan, then flip it seam-side down.
8
Gently press it back into the pan. Some of the compote may spill out—that’s totally fine. Just do your best to keep most of it tucked inside.

Rise:

9
Cover and let rise in a warm spot for 1 to 1.5 hours, or until doubled. Preheat oven to 425°F (220°C) during the last 30 minutes.

Make the Crumble Topping:

10
While the dough is rising, make the crumble topping. In a bowl, mix flour, sugars, cinnamon, and salt.
11
Add melted butter and mix with a fork until crumbly.
12
Chill until ready to use.

Dimple and Top:

13
Brush the top of the dough with the remaining melted butter. Then, spoon the remaining compote over the risen dough. Lightly oil your fingers and gently dimple the dough.
14
Top with chilled crumble and a few extra blueberries, if desired.