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

Cook Mode Prevent your screen from going dark

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.