A nutritious and delicious baked dish featuring creamy cottage cheese and sweet blueberries, this breakfast bake is a perfect start to your day or a wholesome snack option. Naturally high in protein, gluten-free, and lightly sweetened with honey or maple syrup, it’s a dish you can feel good about enjoying anytime.
Why You’ll Love This Recipe
- High in Protein: Packed with cottage cheese and eggs, it provides a satisfying and energizing start to your day.
- Naturally Sweetened: Uses honey or maple syrup for a hint of natural sweetness.
- Gluten-Free Option: Made with almond flour, it’s suitable for those avoiding gluten.
- Quick and Easy: Ready in under an hour with minimal prep work.
- Versatile: Enjoy it warm, at room temperature, or chilled.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups cottage cheese
- 2 cups fresh blueberries
- 3 large eggs
- 1/2 cup almond flour or gluten-free flour
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a baking dish with cooking spray or a small amount of oil. - Mix Wet Ingredients:
In a large mixing bowl, combine the cottage cheese, eggs, honey (or maple syrup), and vanilla extract. Whisk until the mixture is smooth and well combined. - Prepare Dry Ingredients:
In a separate bowl, whisk together the almond flour, baking powder, cinnamon, and a pinch of salt. - Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. - Add Blueberries:
Carefully fold in the fresh blueberries, being gentle to avoid breaking them. - Bake:
Pour the batter into the prepared baking dish, spreading it evenly. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. - Cool and Serve:
Allow the bake to cool slightly before slicing into portions. Serve warm or at room temperature, and enjoy!
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Servings: 8 servings
- Calories: 150 kcal per serving
Variations
- Berry Mix: Substitute or combine blueberries with raspberries, blackberries, or diced strawberries.
- Dairy-Free: Replace cottage cheese with a dairy-free alternative like coconut yogurt.
- Nut-Free: Use oat flour or a gluten-free blend instead of almond flour.
- Spiced Up: Add a pinch of nutmeg or cardamom for extra warmth.
- Topping Ideas: Sprinkle with slivered almonds, shredded coconut, or a drizzle of maple syrup before serving.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months.
- Reheating: Reheat slices in the microwave for 20–30 seconds or in the oven at 300°F until warmed through.
FAQs
1. Can I use frozen blueberries?
Yes, frozen blueberries work well. Thaw and pat them dry before adding to the batter to avoid excess moisture.
2. Can I make this recipe vegan?
To make it vegan, replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use a dairy-free substitute for cottage cheese.
3. Can I use regular flour instead of almond flour?
Yes, you can substitute almond flour with all-purpose or whole wheat flour, but it will no longer be gluten-free.
4. How do I prevent the blueberries from sinking?
Toss the blueberries in a tablespoon of flour before folding them into the batter to help distribute them evenly.
5. Can I add other flavors?
Absolutely! Consider adding lemon zest, orange zest, or a splash of almond extract for additional flavor.
6. What size baking dish should I use?
An 8×8-inch baking dish works well, but you can use a slightly larger dish for thinner slices.
7. Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prep. Slice into portions and store for an easy grab-and-go breakfast or snack.
8. How do I know when it’s fully baked?
The bake is done when the top is golden, and a toothpick inserted in the center comes out clean.
9. Can I sweeten it more?
For a sweeter dish, increase the honey or maple syrup to 1/3 cup or sprinkle sugar over the top before baking.
10. Can I serve this with toppings?
Yes, it pairs well with a dollop of Greek yogurt, a drizzle of honey, or a sprinkle of granola.
Conclusion
The Blueberry Cottage Cheese Breakfast Bake is a deliciously wholesome dish that combines the creaminess of cottage cheese with the sweetness of blueberries and the warmth of cinnamon. Perfect for breakfast, a snack, or even a light dessert, it’s versatile, nutritious, and easy to make. Whether you enjoy it fresh out of the oven or as a meal prep option, this recipe is sure to become a favorite!
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Blueberry Cottage Cheese Breakfast Bake
This Blueberry Cottage Cheese Breakfast Bake is a wholesome, protein-packed dish featuring creamy cottage cheese, fresh blueberries, and warm cinnamon. Naturally gluten-free and lightly sweetened with honey or maple syrup, it’s perfect for breakfast, snack time, or a healthy dessert.
- Total Time: 45 minutes
- Yield: 8 servings
Ingredients
- 2 cups cottage cheese
- 2 cups fresh blueberries
- 3 large eggs
- ½ cup almond flour or gluten-free flour
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat the Oven:
Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish with cooking spray or oil. - Mix Wet Ingredients:
In a large bowl, whisk together cottage cheese, eggs, honey (or maple syrup), and vanilla extract until smooth. - Prepare Dry Ingredients:
In a separate bowl, mix almond flour, baking powder, cinnamon, and a pinch of salt. - Combine Ingredients:
Gradually fold the dry mixture into the wet ingredients until just combined. - Add Blueberries:
Gently fold in the blueberries to avoid breaking them. - Bake:
Pour the batter into the prepared dish and spread evenly. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. - Cool and Serve:
Allow to cool slightly before slicing. Serve warm, at room temperature, or chilled.
Notes
- Toss blueberries in 1 tablespoon of flour to prevent sinking.
- For a dairy-free version, substitute cottage cheese with coconut yogurt.
- Store leftovers for up to 4 days in the fridge or 2 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
