Cottage Cheese Blueberry Bake
This Cottage Cheese Blueberry Bake is a protein-packed, lightly sweet breakfast that tastes like dessert but is healthy enough to enjoy guilt-free. Creamy cottage cheese, juicy blueberries, and a hint of vanilla or lemon zest make this a satisfying and wholesome way to start your day.
Ingredients
- 2 cups cottage cheese
- 1 egg
- ½ cup flour
- ¼ cup sugar
- ¼ teaspoon salt
- ½ teaspoon baking soda
- Zest of 1 lemon or 2 teaspoons vanilla extract
- 1 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking dish or pie dish.
- Mix wet ingredients: In a bowl, combine cottage cheese, egg, sugar, and lemon zest or vanilla. Stir until well combined.
- Add dry ingredients: Gently fold in flour, salt, and baking soda. Mix until just combined—avoid overmixing.
- Fold in blueberries carefully to distribute them evenly throughout the batter.
- Transfer to the prepared baking dish and spread the batter evenly.
- Bake for 30-35 minutes, or until the top is golden and the center is set. Let it cool slightly before serving.
Notes
- If using a more liquid cottage cheese, strain it or add 1-2 tablespoons more flour for better consistency.
- Frozen blueberries work, but toss them in a little flour to prevent them from sinking.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Can be served warm or chilled for a firmer texture.
- Great for meal prep breakfast—just reheat a slice in the microwave for 20 seconds.