Blueberry Cottage Cheese Breakfast Bake
A deliciously rich and juicy breakfast bake featuring blueberries and cottage cheese, perfect for brunch gatherings.
Equipment
- 1 9-inch round cake pan greased
- 1 mixing bowl large
- 1 whisk
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups cottage cheese
Fruits
- 2 cups blueberries
Optional Add-ins
- 1/2 cup chopped nuts
- 1 tsp cinnamon
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 9-inch round cake pan and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk the eggs, milk, and vanilla extract until well combined. Stir in the cottage cheese until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in the blueberries carefully to avoid crushing them.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Place the pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bake to cool for at least 10 minutes before slicing and serving.
Serving
- Serve warm with a dusting of powdered sugar or a dollop of whipped cream, if desired.
Storage
- Cover and store any leftovers in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh blueberries for best results. Drain cottage cheese well to avoid a soggy bake. Ingredient Substitutions: Greek yogurt can replace cottage cheese. Almond flour for gluten-free option. How to Serve: Serve warm or at room temperature with coffee or tea. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare the batter the night before and bake fresh in the morning.