A nutritious and delicious baked dish featuring cottage cheese and fresh blueberries, this breakfast bake is the perfect way to start your day. Packed with protein and bursting with juicy blueberries, it also makes a wonderful snack that’s both satisfying and healthy.

Why You’ll Love This Recipe

Healthy and Protein-Packed: Cottage cheese and eggs make this bake rich in protein, keeping you full and energized.
Naturally Sweetened: Sweetened with honey or maple syrup, it’s a refined-sugar-free option that’s still wonderfully satisfying.
Gluten-Free Option: With almond or gluten-free flour, this dish is perfect for those avoiding gluten.
Easy to Make: It comes together quickly with simple steps, making it ideal for meal prep or busy mornings.
Versatile: Enjoy it warm, at room temperature, or even cold. Perfect as breakfast, a snack, or a light dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cottage cheese
2 cups fresh blueberries
3 large eggs
1/2 cup almond flour or gluten-free flour
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of salt

Directions

Preheat the oven to 350°F (175°C) and grease a baking dish.
In a large bowl, combine the cottage cheese, eggs, honey, and vanilla extract. Mix well until smooth.
In another bowl, whisk together the almond flour, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Gently fold in the blueberries, being careful not to break them.
Pour the batter into the greased baking dish and spread it evenly.
Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Allow to cool slightly before slicing and serving. Enjoy warm or at room temperature.

Servings and Timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Topping Ideas: Sprinkle chopped nuts, shredded coconut, or oats on top before baking for added texture and flavor.
Add-ins: Swap or mix in other fruits like raspberries, strawberries, or diced peaches.
Dairy-Free: Use a dairy-free cottage cheese alternative to make it suitable for those avoiding dairy.
Sweetener Substitutes: Swap honey or maple syrup with agave nectar or stevia for different flavor profiles or to adjust sweetness levels.
Spices: Enhance the flavor with nutmeg or cardamom in addition to cinnamon.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm individual slices in the microwave for 20-30 seconds or enjoy it cold directly from the fridge.

FAQs

1. Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just be sure to thaw and drain them before adding to the batter.

2. Can I replace cottage cheese with ricotta?

Yes, ricotta is a great substitute, though it may alter the texture slightly.

3. Is this recipe suitable for a keto diet?

With a few adjustments, like using almond flour and a low-carb sweetener, it can fit into a keto diet.

4. Can I make this recipe vegan?

While it’s tricky, you can try using plant-based cottage cheese, flax eggs, and maple syrup for a vegan version.

5. How do I prevent the blueberries from sinking to the bottom?

Coating the blueberries in a small amount of almond flour before folding them into the batter helps distribute them evenly.

6. Can I double the recipe?

Absolutely! Use a larger baking dish and adjust the baking time as needed.

7. What size baking dish should I use?

An 8×8-inch or similar-sized dish works well for this recipe.

8. Can I freeze this breakfast bake?

Yes, slice it into portions, wrap individually, and freeze for up to 2 months. Reheat in the microwave or oven before serving.

9. Can I make this ahead of time?

Yes, prepare and bake it the night before. Store it in the refrigerator and enjoy it the next morning.

10. Can I omit the sweetener?

You can, especially if the blueberries are sweet enough, but the bake may taste less dessert-like.

Conclusion

This Blueberry Cottage Cheese Breakfast Bake is a simple, healthy, and delicious option that will quickly become a favorite. Whether you’re meal prepping or looking for a wholesome snack, this bake delivers on both flavor and nutrition. Try it today and enjoy a protein-packed start to your day!

Blueberry Cottage Cheese Breakfast Bake

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Author: sara
Total Time: 45 minutes
Yield: 8 servings
Diet: Gluten Free

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Description

This Blueberry Cottage Cheese Breakfast Bake is a wholesome and protein-packed dish perfect for breakfast or as a healthy snack. Made with cottage cheese, fresh blueberries, almond flour, and a hint of sweetness, this easy recipe is gluten-free and bursting with flavor. It’s a nutritious way to start your day or satisfy your snack cravings.

Instructions

Preheat the oven to 350°F (175°C). Grease a baking dish.
In a large bowl, combine cottage cheese, eggs, honey, and vanilla extract. Mix until smooth.
In another bowl, whisk together almond flour, baking powder, cinnamon, and salt.
Gradually mix the dry ingredients into the wet mixture until combined.
Fold in the blueberries gently to avoid breaking them.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let it cool slightly before slicing. Serve warm or at room temperature.

Notes

Substitute almond flour with regular flour if gluten-free is not required.
Frozen blueberries can be used, but thaw and drain them before adding.
This bake can be stored in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American