1. Introduction
This Blueberry Cottage Cheese Bake is a cross between a custard, cheesecake, and a muffin-top fantasy. The cottage cheese creates a luscious creamy base, while the blueberries burst into juicy pockets of sweetness. It’s nutrient-rich, protein-packed, and just as perfect for a weekday breakfast as it is for a Sunday brunch centerpiece.
Blueberries have long been celebrated as a “superfruit” — not just for their flavor but also for their antioxidants and nutritional profile. Paired with cottage cheese, you get a beautiful marriage of taste and health benefits.
2. Why This Recipe Works
Protein-Rich Start: Cottage cheese + eggs make it satisfying and hunger-curbing.
Natural Sweetness: Blueberries offer natural sugars, meaning minimal added sweetener.
Moist but Structured: The eggs help it hold shape, while the fruit keeps it tender.
Freezer-Friendly: You can prep ahead and freeze portions for quick breakfasts.
3. Ingredients & Roles
Cottage Cheese (2 cups)
Creamy, tangy, and full of protein.
For a smoother texture, blend before mixing.
Eggs (3 large)
The structure-makers of this bake.
Provide richness and ensure the bake sets properly.
Blueberries (1 ½ cups fresh or frozen)
Fresh: slightly firmer after baking, bursting with juice.
Frozen: softer, more jammy pockets. No need to thaw fully, but dusting with flour prevents color bleeding.
Optional Additions for Enhanced Flavor:
1–2 tablespoons maple syrup or honey.
1 teaspoon vanilla extract.
½ teaspoon lemon zest for brightness.
Pinch of cinnamon or nutmeg.
4. Equipment
8×8-inch baking dish
Mixing bowl & whisk
Blender (optional for smooth base)
Spatula
5. Step-by-Step Instructions
Step 1: Prep Your Oven & Pan
Preheat oven to 350°F (175°C).
Lightly grease or line your baking dish.
Step 2: Make the Base
For smooth texture: Blend cottage cheese, eggs, vanilla, sweetener, and lemon zest until creamy.
For rustic texture: Whisk the mixture by hand until combined.
Step 3: Add Blueberries
Fold in 1 cup of blueberries into the mixture gently.
Pour batter into prepared dish.
Scatter the remaining ½ cup blueberries on top for a beautiful baked finish.
Step 4: Bake
Bake for 35–45 minutes until the top is golden and the center is set (slight jiggle is fine).
Internal temperature should hit 160°F (71°C) for food safety.
Step 5: Cool & Serve
Cool for at least 10 minutes before slicing.
Serve warm, at room temperature, or chilled.
6. Nutritional Breakdown (per 1 of 6 servings)
Calories: ~160
Protein: 13g
Carbs: 10g
Fat: 6g
Fiber: 2g
7. Variations
For Dessert Lovers:
Add a streusel topping with oats, brown sugar, and butter.
Serve with a dollop of whipped cream or Greek yogurt.
For Low-Carb / Keto:
Use sugar-free sweetener and reduce blueberries to 1 cup.
Savory Spin:
Replace blueberries with sautéed spinach, herbs, and cheese.
8. Storage
Refrigerate: Up to 4 days in airtight container.
Freeze: Slice, wrap, and freeze for up to 2 months. Reheat from frozen at 325°F for 15–20 minutes.
