Blueberry Cottage Cheese Bake (Printable Version)

Lightly sweetened morning bake with creamy cottage cheese and fresh blueberries, ready in under an hour.

# What You Need:

→ Dairy

01 - 1 1/2 cups full-fat or low-fat cottage cheese
02 - 1/2 cup plain Greek yogurt
03 - 1/4 cup milk, dairy or unsweetened non-dairy

→ Eggs

04 - 3 large eggs

→ Sweeteners & Flavorings

05 - 1/4 cup granulated sugar or sweetener of choice
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - Zest of 1 lemon (optional)

→ Dry Ingredients

09 - 2 tablespoons cornstarch or all-purpose flour
10 - 1/4 teaspoon salt

→ Fruit

11 - 1 1/2 cups fresh or frozen blueberries

# How To Make It:

01 - Preheat oven to 350°F. Lightly grease an 8-inch square or equivalent baking dish.
02 - Whisk together cottage cheese, Greek yogurt, milk, eggs, sugar, vanilla extract, cinnamon, lemon zest if using, cornstarch, and salt until smooth.
03 - Gently fold in the blueberries to the batter mixture.
04 - Pour the mixture into the prepared baking dish and spread evenly.
05 - Bake for 35 to 40 minutes until the center is set and the top is lightly golden.
06 - Allow to cool at least 10 minutes before slicing. Serve warm or chilled.

# Expert Tips:

01 -
  • It's got 15 grams of protein per serving, which means you actually stay full through the morning.
  • No flour means no guilt, and somehow it still has that cozy, comforting texture you crave.
  • You can make it on Sunday and eat it all week without getting tired of it.
02 -
  • The center should still have a tiny bit of wiggle when it comes out of the oven; it sets more as it cools, and a five-minute overbake is the difference between custardy and dry.
  • Frozen blueberries work just as well as fresh, but don't thaw them first or you'll end up with purple batter instead of berry pockets throughout.
03 -
  • Don't skip the resting period after blending the cottage cheese—a few seconds of extra whisking makes a noticeable difference in texture.
  • If you accidentally grab low-fat cottage cheese, add an extra tablespoon of Greek yogurt to keep it from turning out slightly grainy.
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