Creamy Blueberry Cottage Bake

This protein-packed cottage cheese blueberry bake has become my go-to breakfast solution for busy weekday mornings. The delicate balance of tangy cottage cheese with sweet blueberries creates a satisfying dish that's both nutritious and indulgent without the guilt.

I first created this recipe when trying to find creative ways to increase my protein intake without relying on eggs every morning. Now it's become a weekend tradition my family looks forward to especially when blueberries are in season.

Ingredients

• 2 cups of cottage cheese: Choose full fat for creamiest texture and richest flavor
• 1 egg: Provides structure and helps the bake rise properly
• 1/2 cup of flour: Creates the perfect cake like consistency
• 1/4 cup of sugar: Just enough sweetness without overwhelming the natural fruit flavors
• 1/4 teaspoon of salt: Enhances all flavors and balances the sweetness
• 1/2 teaspoon of baking soda: Essential for the proper rise and light texture
• Zest of 1 lemon: Adds bright citrus notes that complement the blueberries perfectly
• 1 cup of blueberries: Fresh berries will hold their shape better but frozen work too

Step-by-Step Instructions

Preheat and Prepare:

Start by heating your oven to 350°F. This moderate temperature allows the bake to cook evenly without burning. While the oven heats, lightly grease an 8×8 baking dish or pie dish with cooking spray, making sure to coat the sides to prevent sticking.

Mix Wet Ingredients:

In a large mixing bowl, combine the cottage cheese, egg, sugar, and lemon zest. The cottage cheese should be at room temperature for best results as it will incorporate more easily. Mix until just combined but still textured.

Add Dry Ingredients:

Sprinkle the flour, salt, and baking soda over the wet mixture. Using a rubber spatula, fold everything together with gentle strokes until no dry spots remain. The key is to mix minimally to keep the texture light and fluffy.

Incorporate Blueberries:

Add the cup of blueberries to the batter and fold them in with just two or three strokes. Overmixing will break the berries and turn your batter purple. Some streaking of color is actually desirable for a homemade look.

Bake to Perfection:

Transfer the batter to your prepared baking dish, spreading it evenly with the spatula. The top doesn't need to be perfectly smooth. Place in the preheated oven and bake for 30 to 35 minutes until the edges are golden brown and the center is set but still slightly jiggly.

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The lemon zest is my secret weapon in this recipe. While vanilla makes a fine substitute, the brightness that fresh lemon zest brings to this dish cannot be overstated. It cuts through the richness of the cottage cheese and makes the blueberry flavor pop in the most delightful way.

Texture Variations

If you prefer a smoother texture, you can blend the cottage cheese briefly before adding the other ingredients. This creates a more uniform consistency similar to a cheesecake. For those who enjoy the distinctive texture of cottage cheese, simply use it straight from the container. The curds create little pockets of creaminess throughout the finished bake that many find appealing.

Serving Suggestions

This versatile bake can be served in multiple ways depending on the occasion. For breakfast, serve warm with a drizzle of honey or maple syrup. As a brunch option, pair with a dollop of Greek yogurt and fresh berries on the side. For dessert, try it slightly warm with a scoop of vanilla ice cream or whipped cream. The contrast between the warm bake and cold topping is particularly delightful.

Storage and Reheating

After cooling completely, cover the bake tightly with plastic wrap or transfer portions to airtight containers. It will keep in the refrigerator for up to 4 days. To reheat, microwave individual portions for 30–45 seconds or place in a 300°F oven for about 10 minutes. The texture is actually sometimes better on the second day as the flavors have had time to meld together.

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This recipe delivers a wholesome and satisfying start to your day with minimal effort.

Frequently Asked Questions

→ Can I use frozen blueberries instead of fresh ones?

Yes, frozen blueberries work well in this bake. Don't thaw them first - add them frozen to prevent bleeding into the batter. You might need to extend the baking time by 3-5 minutes if using frozen berries.

→ What type of cottage cheese works best for this bake?

Small or medium curd cottage cheese with 4% milkfat provides the best texture and flavor. If using a higher moisture cottage cheese, you might want to strain it slightly before incorporating it into the batter.

→ Can I substitute the flour with a gluten-free alternative?

Yes, you can use a 1:1 gluten-free flour blend as a direct substitute. Almond flour or oat flour can also work, though they may alter the texture slightly, making it more dense or moist.

→ How do I know when the cottage cheese blueberry bake is done?

The bake is done when the edges are golden brown, the center is set (not jiggly), and a toothpick inserted in the middle comes out mostly clean with perhaps a few moist crumbs. The top should spring back lightly when touched.

→ How should I store leftovers and how long will they keep?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can enjoy it cold or reheat individual portions in the microwave for about 30 seconds or in a 350°F oven for 5-10 minutes until warmed through.

→ Can I add other fruits besides blueberries?

Absolutely! Raspberries, blackberries, diced peaches, or cherries would all be excellent alternatives or additions. Just maintain the same total volume of fruit (about 1 cup) to preserve the bake's texture and baking time.