Looking for a delicious and healthy treat that’s perfect for breakfast, a snack, or even dessert? This Sweet and Tangy Cottage Cheese Blueberry Bake brings together creamy cottage cheese, juicy blueberries, and just the right amount of sweetness. It’s a versatile, protein-packed dish that suits a variety of dietary preferences.
Why You’ll Love This Recipe
- High in Protein: Cottage cheese makes this bake an excellent protein-rich choice to keep you full longer.
- Gluten-Free Friendly: With almond flour as an option, this bake is perfect for those avoiding gluten.
- Simple and Quick: The preparation is straightforward, and it bakes in under 40 minutes.
- Delicious Any Time of Day: Serve it warm for breakfast or enjoy it chilled as a snack or light dessert.
- Customizable: Add your favorite spices, nuts, or other berries to make it your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup cottage cheese
- 1 cup fresh blueberries
- 1 large egg
- 3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup almond flour (or 1/2 cup all-purpose flour for a non-gluten-free option)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/4 teaspoon cinnamon for extra warmth and flavor
Directions
- Preheat the Oven: Heat your oven to 350°F (175°C) and lightly grease a baking dish (9-inch round or 8×8 square).
- Prepare Wet Ingredients: In a large bowl, mix together the cottage cheese, egg, honey or maple syrup, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk almond flour, baking powder, salt, and cinnamon (if using).
- Blend Wet and Dry: Gradually fold the dry ingredients into the wet mixture until just combined.
- Add Blueberries: Gently stir in the fresh blueberries, being careful not to crush them.
- Bake: Pour the batter into the prepared baking dish and bake for 30-35 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean.
- Cool and Serve: Let it cool for a few minutes before slicing. Enjoy it warm, room temperature, or chilled.
Servings and Timing
- Servings: About 6 slices
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
Variations
- Berry Substitutions: Try raspberries, strawberries, or blackberries instead of blueberries.
- Add Some Crunch: Fold in chopped nuts like pecans, walnuts, or almonds.
- Citrus Twist: Add grated lemon or orange zest to brighten the flavor.
- Make It Spicy: Incorporate a pinch of nutmeg or cardamom for a warming touch.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual slices in the microwave for 15-30 seconds or enjoy them cold for a refreshing snack.
- Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
Can I use frozen blueberries?
Yes, you can. Add them directly to the batter without thawing to avoid excess moisture.
Can I replace almond flour with all-purpose flour?
Yes, if you’re not gluten-sensitive, all-purpose flour works perfectly.
How do I make this dairy-free?
Use a plant-based cottage cheese alternative, though it may alter the texture slightly.
What can I pair this bake with?
It goes well with a dollop of Greek yogurt, whipped cream, or a drizzle of maple syrup.
Is this recipe keto-friendly?
It can be, depending on the sweetener and flour used. Substitute honey with a keto-approved sweetener like erythritol.
Can I prepare it the night before?
Yes, you can make it ahead of time and store it in the fridge. It reheats well.
Can I use other sweeteners?
Absolutely! Agave syrup, brown sugar, or stevia are great alternatives.
What if I don’t have vanilla extract?
You can skip it or replace it with almond extract for a different flavor profile.
Can I make this recipe vegan?
Replace the egg with a flax egg and use a plant-based sweetener for a vegan version.
How do I know when it’s done baking?
The bake is ready when the top is golden brown, and a toothpick inserted in the center comes out clean.
Conclusion
The Sweet and Tangy Cottage Cheese Blueberry Bake is a versatile, nutritious, and satisfying dish that’s easy to prepare. Its creamy texture, burst of blueberry flavor, and customizable nature make it a go-to recipe for any occasion. Whether you’re looking for a quick breakfast, a snack, or a dessert, this bake delivers on all fronts. Try it today and discover your new favorite treat!
Print
Sweet and Tangy Cottage Cheese Blueberry Bake
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 6 slices
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Indulge in a Sweet and Tangy Cottage Cheese Blueberry Bake, a high-protein, gluten-free-friendly treat perfect for breakfast, snack, or dessert. Creamy, tangy cottage cheese pairs with juicy blueberries for a quick and nutritious dish.
Ingredients
- 1 cup cottage cheese
- 1 cup fresh blueberries
- 1 large egg
- 3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup almond flour (or 1/2 cup all-purpose flour for a non-gluten-free option)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/4 teaspoon cinnamon
Instructions
- Preheat Oven: Heat oven to 350°F (175°C) and lightly grease a 9-inch round or 8×8 square baking dish.
- Mix Wet Ingredients: In a bowl, combine cottage cheese, egg, honey or maple syrup, and vanilla until smooth.
- Prepare Dry Ingredients: In a separate bowl, whisk almond flour, baking powder, salt, and optional cinnamon.
- Combine: Gradually fold dry ingredients into wet mixture until just combined.
- Add Blueberries: Gently stir in blueberries without crushing them.
- Bake: Pour batter into prepared dish and bake for 30-35 minutes, until golden and a toothpick comes out clean.
- Serve: Cool slightly before slicing. Serve warm, at room temperature, or chilled.
Notes
- Substitutions: Swap blueberries with raspberries or add lemon zest for brightness.
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap slices individually and freeze for up to 2 months.
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