Blueberry Cottage Cheese Bake (Printable)

A high-protein, lightly sweetened blueberry and cottage cheese bake for a nutritious breakfast.

# What You'll Need:

→ Dairy

01 - 1 1/2 cups full-fat or low-fat cottage cheese
02 - 1/2 cup plain Greek yogurt
03 - 1/4 cup dairy or unsweetened non-dairy milk

→ Eggs

04 - 3 large eggs

→ Sweeteners and 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

# How to Make It:

01 - Preheat the oven to 350°F. Lightly grease an 8-inch square or equivalent baking dish.
02 - In a large mixing bowl, whisk together cottage cheese, Greek yogurt, milk, eggs, sugar, vanilla extract, cinnamon, lemon zest if using, cornstarch, and salt until the mixture is smooth and uniform.
03 - Gently fold the blueberries into the batter to preserve their shape and distribute evenly.
04 - Pour the mixture into the prepared baking dish, spreading it evenly to ensure uniform cooking.
05 - Bake for 35 to 40 minutes, until the center is just set and the top turns a light golden color.
06 - Allow the bake to cool for at least 10 minutes before slicing. Serve warm or chilled according to preference.

# Expert Advice:

01 -
  • High in protein but tastes like a dessert you can eat guilt-free for breakfast.
  • Practically zero effort—mix, fold, bake, and you're done while it cooks itself.
  • Perfect for meal prep since it keeps beautifully for days and tastes just as good cold.
02 -
  • Don't skip the resting time after baking—cutting into it while it's still hot makes it fall apart, and 10 minutes makes all the difference.
  • Frozen blueberries work better than thawed ones because thawed ones release too much liquid and can make the bake soggy.
  • Lumpy cottage cheese will stay lumpy—take an extra 30 seconds to whisk it smooth before adding anything else.
03 -
  • Use the largest eggs you can find—they make the bake more custardy and less dense than medium eggs would.
  • If your cottage cheese is watery, strain it through a fine-mesh strainer for 5 minutes before using it; dry cottage cheese makes a better-textured bake.
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