Blueberry Cottage Cheese Bake is a light, protein-packed dish that works perfectly for breakfast, brunch, or a healthy snack. With creamy cottage cheese, juicy blueberries, and a hint of lemon zest, this bake offers a deliciously wholesome way to start the day. Naturally sweetened and made with simple ingredients, it’s a great make-ahead option for busy mornings or meal prep.
Why You’ll Love This Recipe
This recipe is nutritious, easy to prepare, and full of fresh, bright flavors. The cottage cheese adds creaminess and protein, while the blueberries bring natural sweetness and a juicy texture. It’s gluten-free when made with arrowroot or oat flour, and can easily be customized based on what you have on hand. Whether you enjoy it warm or chilled, it’s satisfying without being too heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Unrefined organic coconut oil or ghee, for greasing
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4 large eggs, room temperature
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2 cups cottage cheese
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1/4 cup raw honey or pure maple syrup
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2 teaspoons vanilla extract
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1/4 cup arrowroot powder, oat flour, or cornstarch
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1 teaspoon baking powder
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Zest of one large lemon
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Pinch of sea salt
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2 cups fresh or frozen blueberries
Directions
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Preheat your oven to 350°F. Lightly grease a 9×6-inch baking dish with coconut oil or ghee.
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In a food processor or blender, combine the eggs, cottage cheese, honey (or maple syrup), and vanilla. Pulse until smooth but not over-blended.
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In a small bowl, whisk together the arrowroot powder (or oat flour/cornstarch) with baking powder.
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Pour the cottage cheese mixture into a large mixing bowl and stir in the dry ingredients, lemon zest, and sea salt until fully combined.
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Transfer the batter to the prepared baking dish and spread it out evenly.
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Sprinkle the blueberries over the top.
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Bake for 30–35 minutes, or until the center is just set and the edges are lightly golden.
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Allow to cool before slicing. Serve warm or chilled.
Servings and timing
This recipe yields 4 servings.
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Variations
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Berry Mix: Use a combination of raspberries, blackberries, or chopped strawberries along with the blueberries.
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Dairy-Free: Substitute cottage cheese with a dairy-free soft cheese alternative or thick coconut yogurt.
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Citrus Twist: Add a teaspoon of orange zest in addition to or instead of lemon zest.
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Nutty Topping: Sprinkle chopped walnuts, pecans, or sliced almonds on top before baking for added crunch.
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Spiced Flavor: Add a pinch of cinnamon or nutmeg for a warm, spiced undertone.
Storage/Reheating
Storage: Store leftovers in an airtight container or tightly wrapped in the refrigerator for up to 4 days.
Freezing: For longer storage, slice the bake and freeze individual pieces in freezer-safe containers for up to 1 month.
Reheating: Warm in the microwave for 30–45 seconds or reheat in a 300°F oven until warmed through.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. No need to thaw them—just sprinkle them in frozen to prevent excess moisture.
Can I make this bake ahead of time?
Absolutely. You can bake it a day in advance and store it in the fridge. It’s delicious cold or reheated.
Is this recipe gluten-free?
Yes, as long as you use arrowroot or certified gluten-free oat flour, it is naturally gluten-free.
Can I use ricotta cheese instead of cottage cheese?
Yes, ricotta is a great substitute if you prefer a smoother texture or don’t have cottage cheese on hand.
Can I make this sweeter?
Yes, you can increase the honey or maple syrup slightly, or drizzle more on top before serving.
What’s the best way to zest a lemon?
Use a microplane or fine grater, and avoid the bitter white pith beneath the yellow skin.
Is this bake suitable for toddlers or kids?
Yes, it’s a great kid-friendly option that’s soft, easy to chew, and naturally sweetened.
Can I turn this into muffins?
Yes, divide the batter into muffin tins and reduce baking time to about 20–25 minutes.
How do I know when it’s done baking?
The center should be just set and not jiggly, and the edges will start to turn golden brown.
Can I serve it with a topping?
Yes, it pairs beautifully with a dollop of Greek yogurt, whipped cream, or a drizzle of maple syrup.
Conclusion
Blueberry Cottage Cheese Bake is a wholesome, delicious way to enjoy breakfast or brunch. Packed with protein and bursting with fresh berries and lemon flavor, it’s a nourishing dish that’s easy to prepare and perfect for meal prep. Whether served warm or cold, it’s a light, satisfying treat that you’ll want to make again and again.
Print
Blueberry Cottage Cheese Bake
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Blueberry Cottage Cheese Bake is a light, protein-packed breakfast or snack that’s naturally sweetened and bursting with juicy blueberries. It’s easy to prep ahead and makes a wholesome, gluten-free treat for any time of day.
Ingredients
- Unrefined organic coconut oil or ghee, for greasing the dish
- 4 large eggs, room temperature
- 2 cups cottage cheese
- 1/4 cup raw honey or pure maple syrup
- 2 teaspoons vanilla extract
- 1/4 cup arrowroot powder, oat flour, or cornstarch
- 1 teaspoon baking powder
- Fresh lemon zest of one large lemon
- Pinch of sea salt
- 2 cups fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×6-inch baking dish with coconut oil or ghee.
- In a food processor or blender, combine eggs, cottage cheese, honey (or maple syrup), and vanilla extract. Pulse until just smooth; do not over-blend.
- In a separate small bowl, whisk together the arrowroot powder (or oat flour/cornstarch) with baking powder.
- Pour the blended egg mixture into a large mixing bowl and add the dry ingredients, lemon zest, and sea salt. Stir until smooth and well combined.
- Pour the batter into the prepared baking dish and evenly sprinkle blueberries on top.
- Bake for 30–35 minutes, or until the center is just set.
- Allow to cool before slicing. Serve warm or chilled.
Notes
- Do not over-blend the egg and cottage cheese mixture to maintain a creamy texture.
- Use frozen blueberries without thawing to prevent excess moisture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Great for meal prep—enjoy hot or cold throughout the week.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 155mg
