Blueberry Cottage Cheese Bake (Print Version)

Lightly sweetened, protein-rich bake featuring 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 Make:

01 - Preheat oven to 350°F. Lightly grease an 8-inch square baking dish.
02 - In a large bowl, whisk together cottage cheese, Greek yogurt, milk, eggs, sugar, vanilla, cinnamon, lemon zest if using, cornstarch, and salt until smooth and uniform.
03 - Gently fold fresh or frozen blueberries into the mixture.
04 - Pour 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 - Allow to cool for at least 10 minutes before slicing. Serve warm or chilled.

# Expert Advice:

01 -
  • It's packed with protein but tastes indulgent enough to feel like breakfast cake.
  • You can make it Sunday and eat it all week—no morning stress.
  • It actually keeps you full instead of making you hunt for snacks by 10 a.m.
02 -
  • Frozen blueberries won't turn your batter purple if you don't thaw them first—they stay whole and pockets of berry burst when you bite into them.
  • The bake will jiggle slightly in the center when it comes out; it keeps cooking as it cools and firms up perfectly as it sits.
03 -
  • Don't over-blend the cottage cheese or it becomes grainy—mix just until smooth and creamy.
  • If your bake seems watery on top after baking, it's actually fine to eat; it'll firm up as it cools, but if you want it denser, add an extra tablespoon of cornstarch next time.
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