Blueberry Cottage Cheese Bake

# 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 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 Guide:

01 - Preheat oven to 350°F. Lightly grease an 8-inch square baking dish.

02 - In a large bowl, whisk cottage cheese, Greek yogurt, milk, eggs, sugar, vanilla extract, cinnamon, lemon zest if using, cornstarch, and salt until smooth.

03 - Gently fold the blueberries into the mixture.

04 - Pour the batter into the prepared dish and spread evenly.

05 - Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden.

06 - Allow to cool at least 10 minutes before slicing. Serve warm or chilled.

# Additional Tips::

01 -

It tastes indulgent but keeps you full through the morning without any crashes.
You can make it on a lazy weekend and have breakfast sorted for days.
No flour means you can share it with anyone watching their grains.

02 -

Don't skip the resting time—I learned this the hard way by cutting into one straight from the oven and getting a delicious puddle instead of neat slices.
If your berries are frozen, you don't need to thaw them, but they do add a few extra minutes to the baking time, so watch for that light golden color rather than just the clock.

03 -

Room-temperature cottage cheese whisks smoother and creates a more custardy texture than cold straight from the fridge.
If your bake seems to be browning too fast on top before the center sets, lay a piece of foil loosely over it for the last 10 minutes.

Blueberry Cottage Cheese Bake (Printable Version)