Creamy Blueberry Cottage Cheese Breakfast Bake
This delicious Blueberry Cottage Cheese Breakfast Bake combines creamy cottage cheese and juicy blueberries for a nutritious and delightful start to your day.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Main Ingredients
- 2 cups cottage cheese
- 2 cups fresh blueberries
- 4 large eggs
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
Optional Add-ins
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/4 cup sliced almonds
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and flour to prevent sticking.
- In a large mixing bowl, whisk together the flour and sugar until combined.
- In another bowl, beat the eggs and cottage cheese together using an electric mixer until smooth. Add the vanilla extract and lemon zest if using.
- Gently fold the blueberries into the wet mixture, ensuring they are evenly distributed.
- Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Place the pan in the oven and bake for 45 to 50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the bake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice into 8 pieces.
- Serve warm or at room temperature. Top with yogurt or honey if desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat slices in the microwave or oven before serving.
Notes
Pro Tips: Ensure blueberries are fresh and cottage cheese is well-drained. Ingredient Substitutions: Use ricotta cheese if preferred. How to Serve: Great with Greek yogurt or a drizzle of honey. Storage & Freshness: Best consumed within 5 days. Make-Ahead Tips: Prepare batter the night before and bake in the morning.