Blueberry Cottage Cheese Breakfast Bake Recipe

Introduction

Start your day with the creamy, protein-packed goodness of this Blueberry Cottage Cheese Breakfast Bake. It’s a simple, wholesome dish bursting with fresh blueberries and a hint of cinnamon, perfect for a healthy and satisfying morning meal.

Ingredients

• 2 cups cottage cheese (full-fat for best texture)
• 2 cups fresh blueberries (or frozen, if that’s what you have)
• 3 large eggs
• ½ cup almond flour (or substitute gluten-free flour)
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or line it with parchment paper for easier cleanup.
2. Step 2: In a large bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, cinnamon, and baking powder. Whisk until smooth and well combined.
3. Step 3: Gently fold in the almond flour and blueberries, being careful not to crush the blueberries to keep their juicy pockets intact.
4. Step 4: Pour the mixture into your prepared baking dish and spread evenly. Bake for 30–35 minutes, or until the top is golden and set.
5. Step 5: Let it cool for a few minutes before slicing. Serve warm or at room temperature.

Tips & Variations

• Use full-fat cottage cheese for a creamier texture, or try Greek yogurt as a lighter alternative.
• Swap almond flour for oat flour if you prefer a different flavor or need a nut-free option.
• Add a handful of chopped nuts or a sprinkle of chia seeds for extra crunch and nutrition.
• Try other berries like raspberries or blackberries if blueberries aren’t in season.
• For a vegan version, replace eggs with flax eggs and use maple syrup as the sweetener.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold. This bake also freezes well—wrap individual portions tightly and thaw overnight in the fridge before warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just add them to the batter without thawing to prevent extra moisture from affecting the bake.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free if you use almond flour or any certified gluten-free flour as a substitute.

Blueberry Cottage Cheese Breakfast Bake Recipe

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★★★★★

4.6 from 78 reviews

• Author: Lily
• Total Time: 40-45 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Blueberry Cottage Cheese Breakfast Bake is a creamy, protein-packed dish perfect for a nutritious start to your day. Combining the tanginess of cottage cheese with sweet blueberries and a touch of cinnamon, this breakfast bake is moist, flavorful, and gluten-free. It’s lightly sweetened with honey or maple syrup and boasts a tender crumb thanks to almond flour. Easy to prepare and bake, it makes an ideal make-ahead breakfast or brunch option.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 cups cottage cheese (full-fat for best texture)
• 3 large eggs
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract

Dry Ingredients

• ½ cup almond flour (or substitute gluten-free flour)
• 1 tsp baking powder
• ½ tsp ground cinnamon

Add-ins

• 2 cups fresh blueberries (or frozen, if that’s what you have)

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Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or line it with parchment paper for easier cleanup and to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, cinnamon, and baking powder. Whisk thoroughly until the mixture is smooth and all ingredients are well incorporated.
3. Fold in Dry Ingredients and Blueberries: Gently fold the almond flour and blueberries into the wet mixture. Take care not to crush the blueberries to preserve their juicy texture within the bake.
4. Bake: Pour the batter into the prepared baking dish, spreading it evenly across the surface. Place in the oven and bake for 30 to 35 minutes or until the top turns golden and the center is set.
5. Cool and Serve: Remove the bake from the oven and allow it to cool for a few minutes. Slice into portions and serve warm or at room temperature for a delicious breakfast treat.

Notes

• Fresh blueberries are preferable, but frozen blueberries work well too. If using frozen, do not thaw before adding to batter to prevent color bleed.
• For a dairy-free version, substitute cottage cheese with a thick plant-based yogurt, though texture will vary.
• This bake can be stored in the refrigerator for up to 3 days and reheated gently before serving.
• Almond flour can be swapped with other gluten-free flours; however, texture will slightly differ.
• Adjust sweetness by varying the amount of honey or maple syrup according to taste.

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: blueberry breakfast bake, cottage cheese breakfast, gluten-free breakfast, protein-packed breakfast, almond flour bake, healthy breakfast recipes