Thank you so much for stopping by my kitchen today! I’m beyond excited to share this Blueberry Lemon Cottage Cheese Loaf recipe with you. It’s light, tangy, naturally gluten-free, and bursting with juicy blueberries and fresh lemon zest. If you’ve been craving a healthier loaf cake that still feels indulgent, this one will quickly become your go-to.
And hey—if you love easy, wholesome recipes like this, don’t forget to subscribe to my email list so you never miss a delicious bite!
Overview of Recipe Content
This cottage cheese loaf is part muffin, part cake, and part cheesecake—yes, it’s that good! Perfect for breakfast, a light dessert, or even an afternoon snack with tea.
- Why you’ll love it: Moist, protein-rich, and gluten-free.
- Taste profile: Tangy lemon meets sweet blueberries in a soft, custard-like loaf.
- Nutritional benefits: Packed with protein from cottage cheese and eggs, naturally sweetened with honey or maple syrup.
Ingredients
- 1 ½ cups almond flour
- 1 cup cottage cheese
- 3 large eggs
- ½ cup fresh or frozen blueberries
- Zest of 1 lemon
- 2 tbsp lemon juice
- ¼ cup maple syrup or honey
- 1 tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
Tools Needed
- Mixing bowls
- Hand whisk or electric mixer
- Loaf pan (8×4 inch works best)
- Parchment paper
Substitutions & Additions
- Swap blueberries with raspberries or blackberries.
- Use ricotta instead of cottage cheese for a creamier texture.
- Add a handful of chopped nuts for crunch.
How to Make Blueberry Lemon Cottage Cheese Loaf
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment.
- Mix wet ingredients: In a bowl, whisk eggs, cottage cheese, honey (or maple syrup), lemon zest, lemon juice, and vanilla.
- Combine dry ingredients: In another bowl, stir almond flour, baking powder, and salt.
- Bring it together: Slowly fold the dry mix into the wet mixture until smooth.
- Add blueberries: Gently fold in blueberries (reserve a few to scatter on top).
- Bake: Pour into the loaf pan, top with reserved berries, and bake 40–45 minutes or until golden and set.
- Cool & slice: Let it cool for 15 minutes before slicing—it sets as it cools!
What to Serve with Blueberry Lemon Cottage Cheese Loaf
- A dollop of Greek yogurt or coconut cream.
- A drizzle of warm honey.
- A hot cup of Earl Grey tea or a latte.
Tips for Making It Perfect
- Pat blueberries dry before adding to avoid extra moisture.
- Don’t overmix once flour is added—it keeps the loaf tender.
- If using frozen blueberries, toss them lightly in almond flour before folding in.
Storage Instructions
- Room temp: Store covered for 2 days.
- Fridge: Up to 5 days.
- Freeze: Wrap slices in parchment and freeze up to 2 months.
General Information
This loaf has a European cheesecake vibe thanks to cottage cheese but keeps things light and protein-rich. It’s an excellent recipe for spring and summer when blueberries and lemons are in season!
Frequently Asked Questions
Can I make this dairy-free?
Yes—use dairy-free cottage cheese or swap with almond-based yogurt.
Can I double the recipe?
Absolutely! Just bake in a larger loaf pan or divide into two pans.
What if I don’t have almond flour?
You can use oat flour, though texture will be slightly denser.
Conclusion
This Blueberry Lemon Cottage Cheese Loaf is fresh, tangy, and oh-so-satisfying. Whether you enjoy it as a breakfast bread or a wholesome dessert, it’s bound to become a family favorite.
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Interactive Elements
If you make this loaf, I’d love to see it! Leave a review in the comments below and share your photos on Pinterest: Poulef Recipes Pinterest or tag me on Instagram @PoulefRecipes.
Nutritional Information (per slice, 10 slices)
| Calories | Protein | Carbs | Sugar | Fat | Saturated Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 190 | 9g | 13g | 6g | 11g | 2g | 3g | 140mg |
Blueberry Lemon Cottage Cheese Loaf – Fresh, Tangy & Gluten-Free
- Total Time: 55 minutes
- Yield: 1 loaf (10 slices) 1x
Description
Fresh, tangy, and protein-packed, this Blueberry Lemon Cottage Cheese Loaf is gluten-free and perfect for breakfast or a light dessert.
Ingredients
1 ½ cups almond flour
1 cup cottage cheese
3 large eggs
½ cup blueberries
Zest of 1 lemon
2 tbsp lemon juice
¼ cup maple syrup or honey
1 tsp baking powder
½ tsp vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F and line a loaf pan with parchment.
2. Whisk together cottage cheese, eggs, sweetener, lemon zest, lemon juice, and vanilla.
3. In another bowl, mix almond flour, baking powder, and salt.
4. Fold dry mix into wet until smooth.
5. Gently fold in blueberries, reserving some for topping.
6. Pour into loaf pan, scatter remaining berries, and bake 40–45 minutes.
7. Cool before slicing and serving.
Notes
Pat blueberries dry before folding into the batter.
Best enjoyed slightly warm with honey or yogurt.
Freeze individual slices for easy grab-and-go snacks.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 6g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 60mg
