Blueberry Cottage Cheese Breakfast Bake Recipe

Introduction

This Blueberry Cottage Cheese Breakfast Bake is a delicious and protein-packed way to start your day. Combining creamy cottage cheese with juicy blueberries creates a moist, flavorful bake that’s perfect for a nutritious breakfast or snack.

Ingredients

• 2 cups cottage cheese (full-fat for best texture)
• 2 cups fresh blueberries (or frozen, if that’s what you have)
• 3 large eggs
• ½ cup almond flour (or substitute gluten-free flour)
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a baking dish or line it with parchment paper.
2. Step 2: In a large bowl, whisk together the eggs, honey or maple syrup, and vanilla extract until smooth and well combined.
3. Step 3: Add the cottage cheese to the wet mixture and stir until evenly blended.
4. Step 4: In a separate bowl, mix the almond flour, baking powder, and ground cinnamon.
5. Step 5: Gradually combine the dry ingredients with the wet mixture, stirring gently to avoid overmixing.
6. Step 6: Carefully fold in the blueberries, distributing them evenly throughout the batter.
7. Step 7: Pour the batter into the prepared baking dish and spread it out evenly.
8. Step 8: Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
9. Step 9: Allow to cool slightly before slicing and serving warm or at room temperature.

Tips & Variations

• For extra texture, sprinkle chopped nuts like walnuts or pecans on top before baking.
• If using frozen blueberries, do not thaw them to prevent the batter from becoming watery.
• Swap almond flour for oat flour or regular flour if you don’t need a gluten-free version.
• Add a pinch of nutmeg or lemon zest to enhance the flavor complexity.
• Use less sweetener if you prefer a more subtle sweetness, or try using a mashed ripe banana as a natural sweetener alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 30 seconds or enjoy cold. This bake also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or non-fat cottage cheese?

Yes, you can substitute with lower-fat cottage cheese, but the texture may be less creamy and slightly drier than with full-fat cottage cheese.

Can I make this recipe vegan?

This recipe relies on eggs and dairy cottage cheese, so it’s not vegan. However, you could try using plant-based cottage cheese alternatives and an egg replacer, though results may vary.

Blueberry Cottage Cheese Breakfast Bake Recipe

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★★★★★

4.5 from 121 reviews

A nutritious and delicious Blueberry Cottage Cheese Breakfast Bake that combines creamy cottage cheese, fresh blueberries, and a hint of cinnamon for a healthy, protein-packed start to your day. Perfectly baked to create a light, fluffy texture with a naturally sweet flavor, this breakfast bake is ideal for families or meal prep.

• Author: Matteo
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Main Ingredients

• 2 cups cottage cheese (full-fat for best texture)
• 2 cups fresh blueberries (or frozen)
• 3 large eggs
• ½ cup almond flour (or gluten-free flour substitute)
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp ground cinnamon

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the breakfast dish.
2. Mix Wet Ingredients: In a mixing bowl, combine the full-fat cottage cheese, eggs, honey or maple syrup, and vanilla extract. Whisk together until the mixture is smooth and well incorporated.
3. Combine Dry Ingredients: In a separate bowl, stir together almond flour, baking powder, and ground cinnamon to evenly distribute the leavening and spices.
4. Integrate Mixtures: Gradually add the dry ingredients into the wet cottage cheese mixture. Stir gently until all ingredients are just combined; avoid overmixing to maintain a light texture.
5. Add Blueberries: Fold in the fresh or frozen blueberries carefully to evenly distribute them throughout the batter without breaking them up.
6. Prepare Baking Dish: Lightly grease or line a baking dish (about 8×8 inches) with parchment paper to prevent sticking.
7. Bake: Pour the batter into the prepared dish and spread it evenly. Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the breakfast bake to cool for at least 10 minutes before slicing into portions. Serve warm or at room temperature.

Notes

• Using full-fat cottage cheese gives the best texture and creaminess.
• Fresh blueberries are preferred, but frozen can be used without thawing.
• Almond flour keeps this bake gluten-free and adds a slight nutty flavor.
• Honey and maple syrup can be substituted based on preference or dietary restrictions.
• This bake can be stored in the refrigerator for up to 4 days and reheated gently.

Keywords: blueberry breakfast bake, cottage cheese breakfast, gluten free breakfast, healthy breakfast, protein breakfast bake