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
