Blueberry Cottage Cheese Bake

# What You’ll Use:

→ 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 & 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

# How-To:

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, cinnamon, lemon zest if using, cornstarch, and salt until smooth.

03 - Gently fold fresh or frozen blueberries into the mixture.

04 - Pour mixture evenly into the prepared baking dish.

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

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

# Expert Advice:

01 -

It's protein-packed enough to keep you satisfied until lunch, but tastes like dessert for breakfast.
You can make it once and eat all week—no frantic morning scrambling.
The texture is somewhere between a custard and cake, which feels indulgent but is actually pretty wholesome.

02 -

Don't skip the resting time—I once cut into one while it was still steaming and it fell apart into custard, which was actually delicious but not the intended texture.
If your blueberries are really wet, toss them in a tiny bit of cornstarch first to keep the bake from becoming too liquidy.

03 -

Room-temperature ingredients blend together smoothly and bake more evenly than cold ones straight from the fridge.
Don't overmix once the blueberries are in—a few gentle folds keeps them whole and looking beautiful in the finished bake.

Blueberry Cottage Cheese Bake (Printable)