Blueberry Cottage Cheese Bake (Print Version)

Protein-rich baked breakfast featuring creamy cottage cheese and fresh blueberries for a wholesome meal.

# Ingredient List:

→ Dairy

01 - 1 1/2 cups cottage cheese (full-fat or low-fat)
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

# Recipe Steps:

01 - Preheat oven to 350°F. Lightly grease an 8-inch square or equivalent baking dish.
02 - In a large bowl, whisk cottage cheese, Greek yogurt, milk, eggs, sugar, vanilla, cinnamon, lemon zest (if using), cornstarch, and salt until smooth and homogeneous.
03 - Gently incorporate blueberries into the mixture to evenly distribute without crushing.
04 - Pour the batter into the prepared baking dish, spreading it evenly.
05 - Bake for 35 to 40 minutes until the center is set and the surface attains a light golden hue.
06 - Allow to cool at least 10 minutes before slicing. Serve warm or chilled as preferred.

# Expert Suggestions:

01 -
  • High protein means you actually stay full past mid-morning instead of hunting for snacks by 10 AM.
  • The blueberries burst as it bakes, creating natural sweetness that means less sugar than you'd expect.
  • It's one of those dishes that tastes better on day two after the flavors settle, making it perfect for meal prep without any guilt.
02 -
  • Overbaking is the biggest mistake—that center jiggle when you shake the pan is your friend, and it will firm up as it cools without becoming dense.
  • Frozen blueberries need to stay frozen when they go in, or their color bleeds into the batter and makes the whole thing look muddy instead of speckled.
03 -
  • Pull it from the oven when there's still a slight jiggle in the very center—carryover heat will finish the job and keep it moist instead of becoming a dry cake.
  • Make two batches at once if you have the freezer space; it freezes beautifully for up to three weeks and thaws in the fridge overnight.
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