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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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