Blueberry Cottage Cheese Bake
This heavenly bake combines creamy cottage cheese, sweet blueberries, and a touch of vanilla for a protein-packed breakfast or brunch dish that’s like cheesecake meets casserole. Light, luscious, and incredibly easy to make!
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Whisk
- Spatula
- Measuring Cups
- Measuring spoons
Ingredients
Base
- 2 cups cottage cheese full-fat for best texture
- 1 cup fresh blueberries or frozen, unthawed
- 3 eggs
- 1 tsp vanilla extract
- 2 tbsp honey or maple syrup
- 2 tbsp all-purpose flour
- 1 tsp lemon zest
- 1/4 tsp salt
- 1 tbsp butter for greasing the baking dish
Instructions
- Preheat oven to 350°F and generously butter a 9x13 inch baking dish. Optionally dust with flour to prevent sticking.
- In a large bowl, whisk together cottage cheese, eggs, vanilla extract, honey or maple syrup, flour, lemon zest, and salt until smooth. Small curds are fine.
- Gently fold in the blueberries, being careful not to burst them. If using frozen, do not thaw before adding.
- Pour the mixture into the prepared baking dish and spread evenly. Rustic surfaces are perfectly fine.
- Bake for 35–40 minutes, or until the top is golden and the center is set. A toothpick should come out with moist crumbs.
- Let cool for 10 minutes before serving to allow it to set up and slice cleanly.
Notes
For an ultra-smooth texture, blend the base before folding in the blueberries. Toss berries with flour to prevent sinking. Brush top with melted butter for a golden crust.