Blueberry Cottage Cheese Breakfast Bake Recipe
This Blueberry Cottage Cheese Breakfast Bake is a wholesome, protein-packed morning dish combining creamy cottage cheese, fresh blueberries, and a touch of natural sweetness. Baked to golden perfection with almond flour and warming cinnamon, it’s an easy, gluten-free, and nutritious way to start your day with a vibrant burst of flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 2 cups cottage cheese (full-fat for best texture)
- 2 cups fresh blueberries (or frozen, if preferred)
- 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
- 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.
- Mix Wet Ingredients: In a large bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, cinnamon, and baking powder. Whisk the mixture thoroughly until it’s smooth and well combined to ensure a uniform texture.
- Fold in Dry Ingredients and Blueberries: Gently fold in the almond flour and blueberries carefully. Avoid crushing the blueberries to maintain juicy pockets that will burst during baking, enhancing the flavor.
- Bake: Pour the mixture evenly into your prepared baking dish. Bake in the preheated oven for 30–35 minutes, or until the top appears golden and the center is set, indicating it is fully baked through.
- Cool and Serve: Remove from the oven and allow the bake to cool for a few minutes. Slice into portions and serve warm or at room temperature as a delicious breakfast or snack option.
Notes
- For a dairy-free version, substitute cottage cheese with a plant-based alternative, but the texture will vary.
- Use fresh blueberries if available for best flavor, but frozen blueberries work well; just do not thaw before adding to prevent excess moisture.
- Adjust sweetness by varying the amount of honey or maple syrup according to taste preference.
- This bake can be refrigerated for up to 3 days and reheated gently before serving.
- Feel free to add chopped nuts or seeds for additional texture and nutrition.
Nutrition
- Serving Size: 1/6 of recipe (approximately 150g)
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 110 mg
Keywords: blueberry breakfast bake, cottage cheese bake, gluten-free breakfast, healthy breakfast bake, high-protein breakfast, almond flour bake
