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
