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My go-to morning fix is this protein-loaded cottage cheese and blueberry treat. The sweet berries paired with tangy cottage cheese make a filling dish that tastes indulgent but won't leave you feeling guilty. It's nutritious and absolutely delicious.
I came up with this when I was trying to eat more protein without having eggs every single day. Now my family can't wait for the weekends when I make this, especially during blueberry season.
Ingredients
- 2 cups of cottage cheese: Go for full fat to get the smoothest feel and best taste
- 1 egg: Helps everything hold together and gives it a nice lift
- 1/2 cup of flour: Makes it feel just like cake when you bite into it
- 1/4 cup of sugar: Adds just the right sweetness without taking over the fruit taste
- 1/4 teaspoon of salt: Brings out all the flavors and cuts the sweetness
- 1/2 teaspoon of baking soda: Makes it fluffy and light instead of dense
- Zest of 1 lemon: Gives a fresh zing that works magic with the blueberries
- 1 cup of blueberries: Fresh ones keep their shape better but frozen work in a pinch
Step-by-Step Instructions
- Preheat and Prepare:
- Turn your oven on to 350°F so it gets nice and warm. This temp makes sure everything cooks through without burning. While waiting, spray some cooking oil in an 8×8 dish or pie plate. Don't forget the sides or your bake might stick.
- Mix Wet Ingredients:
- Grab a big bowl and throw in the cottage cheese, egg, sugar, and that lemon zest. Try to use room temperature cottage cheese if you can. Stir it all up but don't go crazy. You still want some texture.
- Add Dry Ingredients:
- Now scatter the flour, salt, and baking soda over your wet mix. Take a rubber spatula and gently fold everything together. Stop as soon as you don't see any dry patches. Too much mixing will make it tough instead of fluffy.
- Incorporate Blueberries:
- Toss in your blueberries and barely stir them in. Just two or three folds should do it. If you mix too much, you'll break the berries and end up with purple batter. A few color streaks actually look pretty cool.
- Bake to Perfection:
- Scoop all the batter into your oiled dish and spread it around. Don't worry about making it super smooth on top. Pop it in the hot oven for 30 to 35 minutes. It's done when the edges turn golden and the middle looks set but still wobbles slightly when you move the dish.
Lemon zest is the magic touch in this dish. You could use vanilla if you want, but nothing beats the fresh zip that lemon adds. It cuts through the rich cottage cheese and makes those blueberry flavors jump right out at you.
Texture Variations
Want it smoother? Just pulse the cottage cheese in a blender before you mix in anything else. This gives you a texture more like cheesecake. If you enjoy those little cottage cheese lumps, skip the blender. The curds create these amazing pockets of creaminess all through the bake that lots of folks really like.
Serving Suggestions
You can enjoy this bake so many ways. For breakfast, eat it warm with a bit of honey or maple syrup drizzled on top. Serving brunch? Add a spoonful of Greek yogurt and some fresh berries on the side. It's even good for dessert. Try it slightly warm with cold vanilla ice cream or a dollop of whipped cream. That hot-cold combo is super tasty.
Storage and Reheating
Let it cool all the way down, then wrap it up tight with plastic or put slices in containers that seal well. It'll stay good in your fridge for about 4 days. When you want some, pop a piece in the microwave for 30–45 seconds or warm it in a 300°F oven for around 10 minutes. Funny enough, it sometimes tastes even better the next day after all the flavors have had time to mix together.
Start your morning right with this easy dish that fills you up and tastes amazing.
Recipe Q&A
- → Is it okay to use frozen blueberries if I don't have fresh ones?
Sure thing! Frozen blueberries work perfectly fine. Just toss them in while frozen to prevent them from turning the batter purple. You might need to bake it for a few extra minutes—around 3-5 more should do it.
- → Which cottage cheese works best here?
Go for small or medium-curd cottage cheese with 4% milkfat. It'll give the best flavor and texture. If your cottage cheese has a lot of liquid, just strain it a bit before using.
- → Can I swap out regular flour for gluten-free options?
Yep, you can use a 1:1 gluten-free flour blend easily. Almond or oat flour works too, but expect the texture to come out a bit more moist or heavier.
- → How can I tell when the bake is ready?
You'll know it's done when the edges turn golden, the middle feels firm (not wobbly), and a toothpick inserted comes out clean or with just a little crumb. Press the top lightly—it should bounce back.
- → What’s the best way to store leftovers?
Pop leftovers into a sealed container and refrigerate. They'll last for up to 3-4 days. Enjoy cold, or heat a slice in the microwave for around 30 seconds, or in the oven at 350°F for 5-10 minutes.
- → Can I switch the blueberries out for other fruits?
Absolutely, feel free to try raspberries, blackberries, chopped peaches, or cherries. Just stick to about 1 cup of fruit to keep the texture and bake time on point.