Blueberry Cottage Cheese Bake (Print)

A lightly sweetened, high-protein bake featuring creamy cottage cheese and fresh blueberries.

# Components:

→ 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

# Directions:

01 - Preheat the oven to 350°F. Lightly grease an 8-inch square or equivalent baking dish.
02 - In a large bowl, whisk together cottage cheese, Greek yogurt, milk, eggs, sugar, vanilla extract, cinnamon, lemon zest (if using), cornstarch, and salt until smooth and well combined.
03 - Gently fold fresh or frozen blueberries into the batter.
04 - Pour the combined mixture into the prepared baking dish, spreading 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 Advice:

01 -
  • It's a one-dish breakfast that actually fills you up, no second bowl required.
  • The cottage cheese becomes impossibly creamy once baked, which still surprises me every time.
  • You can make it Sunday and have four mornings of breakfast already done.
02 -
  • Cottage cheese has to be blended smoothly or you'll bite into grainy pockets—use an immersion blender for 30 seconds if your whisk isn't doing it.
  • Frozen blueberries won't ruin the bake but they'll release more water, so pull them straight from the freezer without thawing.
03 -
  • An immersion blender makes the cottage cheese disappear into the batter in seconds, which is a game-changer for texture.
  • Don't skip the lemon zest—it's the quiet ingredient that makes people ask what's in this.
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