Blueberry Cottage Cheese Bake (Printable)

A high-protein, lightly sweetened breakfast bake with creamy cottage cheese and fresh blueberries.

# Components:

→ 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

# Directions:

01 - Preheat oven to 350°F. Lightly grease an 8-inch square baking dish.
02 - In a large bowl, whisk together cottage cheese, Greek yogurt, milk, eggs, sugar, vanilla extract, cinnamon, lemon zest if using, cornstarch, and salt until smooth.
03 - Gently fold fresh or frozen blueberries into the mixture.
04 - Pour mixture into prepared baking dish and spread evenly.
05 - Bake for 35 to 40 minutes until the center is just set and the top is lightly golden.
06 - Allow to cool at least 10 minutes before slicing. Serve warm or chilled.

# Expert Advice:

01 -
  • It's protein-packed enough that you'll actually feel full until lunch, no afternoon crash.
  • Throw it together in ten minutes, then let the oven do the work while you shower or drink coffee.
  • Tastes like dessert for breakfast without the guilt, and it keeps for days.
02 -
  • If your cottage cheese is very lumpy, blend it briefly before mixing everything else; smooth is always better here.
  • Frozen blueberries don't need thawing; cold berries actually hold their shape better and create little pockets of jammy goodness.
03 -
  • Don't skip the cooling time; it's when the magic happens and the filling actually sets properly instead of being custard-like.
  • If you only have low-fat cottage cheese, add an extra tablespoon of Greek yogurt to keep things creamy and rich-tasting.
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