Fresh, tangy, and protein-packed, this Blueberry Lemon Cottage Cheese Loaf is gluten-free and perfect for breakfast or a light dessert.

Scale

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

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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.

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.