Blueberry Cottage Cheese Bake (Printable)

A high-protein, lightly sweetened bake with creamy cottage cheese and juicy blueberries for breakfast.

# What You’ll Need:

→ Dairy

01 - 1 1/2 cups full-fat or low-fat cottage cheese
02 - 1/2 cup plain Greek yogurt
03 - 1/4 cup dairy or unsweetened non-dairy milk

→ Eggs

04 - 3 large eggs

→ Sweeteners & Flavorings

05 - 1/4 cup granulated sugar or preferred sweetener
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - Zest of 1 lemon (optional)

→ Dry Ingredients

09 - 2 tablespoons cornstarch or all-purpose flour
10 - 1/4 teaspoon salt

→ Fruit

11 - 1 1/2 cups fresh or frozen blueberries

# How-To:

01 - Preheat the oven to 350°F. Lightly grease an 8-inch square baking dish.
02 - In a large bowl, whisk cottage cheese, Greek yogurt, milk, eggs, sugar, vanilla extract, cinnamon, lemon zest, cornstarch, and salt until smooth and well combined.
03 - Gently fold fresh or frozen blueberries into the mixture.
04 - Pour the mixture evenly into the prepared baking dish.
05 - Bake for 35 to 40 minutes until the center is just set and the top turns lightly golden.
06 - Let the bake cool for at least 10 minutes before slicing. Serve warm or chilled.

# Expert Advice:

01 -
  • You get that protein-packed breakfast that keeps you full for hours without feeling like youre eating diet food
  • The texture transforms into something between a cheesecake and a bread pudding that feels honestly indulgent
02 -
  • The center might still look slightly jiggly when you pull it out, but it continues cooking as it cools and that is exactly how it should be
  • Cornstarch needs to be fully whisked in or you will end up with weird gelatinous spots, so take your time with this step
03 -
  • Room temperature ingredients prevent lumps and create a smoother batter, so pull everything out about 20 minutes before you start
  • The lemon zest is completely optional but it adds this bright fresh note that cuts through the richness and makes every bite taste lighter
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