Fresh, Light & High-Protein Breakfast Bake

If you love bright citrus flavor, juicy blueberries, and soft, custardy texture — this Baked Lemon Blueberry Cottage Cheese Squares recipe is about to become your new favorite.

As Poulef, I adore recipes that feel indulgent but nourish your body at the same time. This bake is:

✔ High in protein
✔ Naturally sweetened
✔ Light yet satisfying
✔ Perfect for meal prep
✔ Gluten-friendly (if using certified GF oats)

It’s soft like cheesecake, fluffy like a breakfast cake, and bursting with lemon-blueberry freshness in every bite.

Why You’ll Love This Lemon Blueberry Cottage Cheese Bake

• 10 simple wholesome ingredients
• Naturally sweetened with honey
• Protein-packed from cottage cheese & eggs
• No refined flour
• Great for breakfast, snack, or light dessert
• Kid-friendly and freezer-friendly

The texture? Somewhere between baked oatmeal and cheesecake squares — tender, moist, and slightly creamy.

Full Ingredients List (Complete Details)

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Main Ingredients (Makes 8 Squares)

• 2 cups cottage cheese (full-fat or low-fat; blend for smoother texture if desired)
• 1 cup fresh blueberries (or frozen, not thawed)
• ½ cup rolled oats (old-fashioned oats; blend for smoother texture if preferred)
• ¼ cup honey (or pure maple syrup)
• 2 large eggs, room temperature
• ¼ cup fresh lemon juice (about 1–2 lemons)
• 1 tablespoon lemon zest (for bright flavor boost)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon

Optional Add-Ins

• 1 tablespoon chia seeds
• 2 tablespoons protein powder (vanilla works best)
• Extra lemon zest for topping
• Light dusting of powdered sweetener

How to Make Baked Lemon Blueberry Cottage Cheese Squares

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Step 1: Preheat

Preheat oven to 350°F (175°C).
Line an 8×8-inch baking dish with parchment paper.

Step 2: Blend the Base

In a blender or food processor, combine:

• Cottage cheese
• Eggs
• Honey
• Lemon juice
• Lemon zest
• Vanilla

Blend until smooth and creamy.

Step 3: Add Dry Ingredients

Transfer mixture to a bowl and stir in:

• Rolled oats
• Baking powder
• Salt
• Cinnamon

Mix gently until combined.

Step 4: Fold in Blueberries

Gently fold in blueberries.
Do not overmix to prevent purple streaking.

Step 5: Bake

Pour batter into prepared pan and smooth the top.

Bake for 30–35 minutes or until:

• Center is set
• Top is lightly golden
• Toothpick comes out mostly clean

Step 6: Cool & Slice

Let cool completely before slicing into 8 squares.

For best texture, refrigerate 1 hour before serving.

What It Tastes Like

• Bright citrus aroma
• Sweet juicy blueberry bursts
• Light cheesecake-like softness
• Subtle warmth from cinnamon
• Creamy but not heavy

It pairs beautifully with:

• Greek yogurt
• Extra drizzle of honey
• Fresh berries
• Lemon glaze

Nutrition Information (Per Square – Approximate)

Nutrient	Amount
Calories	160 kcal
Protein	9g
Carbohydrates	18g
Sugar	10g
Fat	5g
Fiber	2g
Sodium	210mg

High-protein | Naturally sweetened | Balanced macros

Storage & Meal Prep

• Fridge: Up to 5 days (airtight container)
• Freezer: Up to 2 months
• Reheat: Microwave 20–30 seconds

Great for breakfast meal prep!

Recipes Included

• Lemon blueberry cottage cheese bake
• High protein blueberry breakfast squares
• Cottage cheese breakfast recipe
• Lemon blueberry baked oatmeal
• Healthy lemon blueberry bars

Poulef’s Pro Tips

✔ Blend cottage cheese for smooth cheesecake texture
✔ Use fresh lemon juice (not bottled)
✔ Don’t overbake — keeps it tender
✔ Let it cool fully before slicing
✔ Add extra zest for stronger lemon flavor

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