Introduction
The Blueberry Cottage Cheese Breakfast Bake is the perfect solution for a satisfying, high-protein morning meal that truly tastes like dessert. Born out of the desire for a healthier, meal-prep-friendly breakfast, this recipe blends creamy cottage cheese with sweet, bursting blueberries and a hint of vanilla, creating a light, fluffy texture reminiscent of baked cheesecake. It’s a fantastic, low-effort option that ensures you start your day energized without compromising on flavor.
Ingredients
- Cottage Cheese (4% recommended): 2 cups (450 g)
- Large Eggs: 3
- Sweetener (Maple Syrup or Honey): 1/4 cup (60 ml)
- Vanilla Extract: 1 teaspoon (5 ml)
- All-Purpose Flour (or Cornstarch for gluten-free): 2 tablespoons (30 g)
- Baking Powder: 1/2 teaspoon (2.5 g)
- Salt: A generous pinch
- Blueberries (fresh or frozen): 1 cup (150 g)
- Lemon Zest (optional, for brightness): 1/2 teaspoon (2.5 ml)
Step-by-step Preparation
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Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch (20×20 cm) baking dish or line it with parchment paper for easy removal.
Tip: If using frozen blueberries, do not thaw them. Coating them lightly in a teaspoon of flour before folding can prevent them from sinking to the bottom.
- Blend the Base: In a food processor or high-speed blender, combine the cottage cheese, eggs, maple syrup (or honey), and vanilla extract. Blend until the mixture is completely smooth and no curds remain, about 60–90 seconds. This step is crucial for achieving a smooth, custard-like texture.
- Combine Dry Ingredients: Transfer the wet mixture to a large bowl. Whisk in the flour, baking powder, salt, and lemon zest (if using) until just combined. Be careful not to overmix.
- Fold in Berries: Gently fold in the cup of blueberries using a spatula. Pour the batter evenly into the prepared baking dish.
- Bake: Bake for 35 to 40 minutes, or until the edges are golden brown and the center is set (a toothpick inserted near the center should come out mostly clean, though slightly moist).
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Cool and Serve: Let the bake cool on a wire rack for at least 15 minutes before slicing. This allows the custard base to fully set and firm up.
Tip: The bake is delicious served warm, but it slices much cleaner when fully chilled.
Nutritional Information
This recipe yields approximately six servings. Each serving contains roughly 250–300 calories (depending on the sweetener used), offering an excellent source of complete protein (around 20g per serving) thanks to the cottage cheese and eggs. It is naturally lower in refined sugar than most traditional breakfast pastries and provides antioxidants and fiber from the blueberries.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4–5 days. This bake is perfect for cold slicing straight from the fridge. To reheat, warm individual slices in the microwave for 30–60 seconds, or place them in a toaster oven at 300°F (150°C) for 5–10 minutes until warmed through.
Conclusion
This Blueberry Cottage Cheese Bake is incredibly versatile. Serve it cold with a dollop of Greek yogurt and a sprinkle of chopped walnuts for extra crunch and protein. For variations, swap the blueberries for raspberries or sliced peaches, or add a teaspoon of almond extract instead of vanilla for a richer flavor profile. It’s a simple, nourishing recipe that proves healthy eating can be truly delicious.