This Blueberry Cottage Cheese Breakfast Bake is a nutritious and flavorful dish that combines the creamy goodness of cottage cheese with the sweet burst of fresh blueberries. It’s a perfect choice for breakfast or a wholesome snack, providing a delightful mix of protein, fiber, and natural sweetness.
Why You’ll Love This Recipe
I love this recipe for its simplicity and versatility. The combination of cottage cheese and blueberries creates a soft, custard-like texture that’s irresistibly comforting. It’s naturally sweetened with honey or maple syrup, making it a healthier choice. Plus, it’s gluten-free and packed with protein, making it a satisfying option for any time of the day.
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 the bake to cool slightly before slicing and serving. Enjoy it warm or at room temperature.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Calories: 150 kcal per serving
Variations
Berry Mix: Substitute or add raspberries, blackberries, or diced strawberries for a mixed berry version.
Dairy-Free: Use a dairy-free cottage cheese alternative for a lactose-free option.
Nutty Twist: Sprinkle chopped almonds or walnuts on top before baking for added crunch.
Zest It Up: Add a teaspoon of lemon or orange zest to the batter for a citrusy kick.
Spice Variation: Replace cinnamon with nutmeg or a mix of warm spices like cardamom and ginger.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I suggest warming individual slices in the microwave for 20-30 seconds or in a 350°F oven for about 5-10 minutes. This bake also tastes great cold, straight from the fridge.
Related Recipes:
- Nutritious Blueberry Cottage Cheese Breakfast Bake
- Baked Cottage Cheese Eggs
- Cottage Cheese Banana Bread
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well, but I recommend tossing them in a bit of flour before folding them into the batter to prevent excess moisture.
Can I make this recipe ahead of time?
Absolutely. Prepare the bake a day in advance, store it in the fridge, and reheat slices as needed.
What can I use instead of almond flour?
You can substitute almond flour with oat flour, regular flour (if not gluten-free), or another gluten-free flour blend.
Is this recipe keto-friendly?
It can be made keto-friendly by using a sugar-free sweetener like erythritol instead of honey or maple syrup.
Can I freeze this breakfast bake?
Yes, slice it into portions, wrap them individually, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Conclusion
This Blueberry Cottage Cheese Breakfast Bake is a delightful, protein-packed dish that’s perfect for busy mornings or a nutritious snack. It’s easy to make, customizable, and a fantastic way to enjoy the goodness of blueberries and cottage cheese. Whether served warm or chilled, it’s sure to be a hit with family and friends. Give it a try and enjoy every bite!
📖 Recipe:
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Blueberry Cottage Cheese Breakfast Bake
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Blueberry Cottage Cheese Breakfast Bake is a wholesome, protein-packed dish combining creamy cottage cheese and juicy blueberries. Naturally sweetened and gluten-free, it’s perfect for a nutritious breakfast or snack.
Ingredients
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
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mix cottage cheese, eggs, honey, and vanilla extract until smooth.
- In a separate bowl, whisk together almond flour, baking powder, cinnamon, and salt.
- Combine the dry ingredients with the wet mixture and stir until just incorporated.
- Gently fold in the blueberries.
- Pour the batter into the prepared dish and spread evenly.
- Bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let it cool slightly, slice, and serve warm or at room temperature.
Notes
Use frozen blueberries if fresh ones aren’t available, but toss them in flour to reduce moisture.
For a citrusy twist, add 1 tsp of lemon or orange zest.
This recipe is easily adaptable for a keto diet by replacing honey/maple syrup with a sugar-free sweetener.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 150 kcal per serving
