Description
This Blueberry Cottage Cheese Breakfast Bake is a high-protein, naturally sweetened, and creamy breakfast that’s perfect for meal prep or a cozy weekend treat. It’s lightly sweet, packed with juicy blueberries, and has a cheesecake-like texture. Plus, it’s gluten-free, refined sugar-free, and incredibly easy to make—just blend, pour, and bake!
Ingredients
Scale
- 1 cup cottage cheese (full-fat or low-fat)
- 2 large eggs
- ¼ cup honey or maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 tablespoon almond flour or oat flour
- ½ teaspoon baking powder
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish (or line with parchment paper).
- In a blender or food processor, blend cottage cheese, eggs, honey (or maple syrup), vanilla, cinnamon, flour, and baking powder until smooth.
- Pour the batter into a bowl and gently fold in the blueberries, reserving a few for topping.
- Pour the batter into the prepared baking dish and sprinkle the remaining blueberries on top.
- Bake for 30-35 minutes, or until the edges are set and the center has a slight jiggle.
- Let cool for 10-15 minutes before slicing. Enjoy warm or chilled!
Notes
- Use fresh or frozen blueberries—if using frozen, do not thaw before adding.
- For extra texture, mix in chopped nuts, shredded coconut, or a handful of chocolate chips.
- To make dairy-free, use a plant-based cottage cheese alternative.
- Store leftovers in the fridge for up to 5 days and reheat in the microwave for 20-30 seconds.
- Prep Time: 5
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American