Blueberry Cottage Cheese Bake (Printable Version)

A high-protein bake featuring creamy cottage cheese and fresh blueberries for a nutritious morning boost.

# What You Need:

→ 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 preferred sweetener
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

# Step-by-Step:

01 - Set the oven to 350°F and lightly grease an 8-inch square baking dish.
02 - In a large bowl, whisk together cottage cheese, Greek yogurt, milk, eggs, sugar, vanilla, cinnamon, lemon zest (if used), cornstarch, and salt until smooth.
03 - Fold the blueberries gently into the mixture, preserving their shape.
04 - Pour the mixture into the prepared dish and spread it evenly.
05 - Bake for 35 to 40 minutes until the center is set and the top is lightly golden.
06 - Let it cool at least 10 minutes before slicing. Serve warm or chilled as desired.

# Expert Advice:

01 -
  • High in protein—it keeps you satisfied until lunch without any guilt or the afternoon energy crash.
  • Tastes like a cross between cheesecake and a cloud, but it's secretly a legitimate nutritional powerhouse.
  • Preps in 10 minutes and bakes while you're still in your pajamas doing something infinitely more interesting.
02 -
  • Don't overmix the batter after adding blueberries, or you'll end up with purple-streaked cakes instead of a cohesive bake with pockets of fruit.
  • If your oven runs hot, cover the top loosely with foil after 25 minutes to prevent over-browning while the center finishes setting.
03 -
  • Room-temperature ingredients blend more smoothly and create a silkier texture; take your eggs and dairy out 15 minutes before mixing if you remember.
  • Don't skip the lemon zest—it's the difference between a good bake and one people actually ask about at the breakfast table.
Go Back