Blueberry Cottage Cheese Bake (Printable)

Nutritious breakfast bake featuring cottage cheese and fresh blueberries, lightly sweetened and high in protein.

# What You'll 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 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

# Step-by-Step Guide:

01 - Preheat the oven to 350°F. Lightly grease an 8-inch square or equivalent 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 and well mixed.
03 - Gently fold the blueberries into the batter to evenly distribute.
04 - Pour the mixture into the prepared baking dish and spread it evenly.
05 - Bake for 35 to 40 minutes, or until the center is set and the top turns light golden brown.
06 - Allow to cool at least 10 minutes before cutting. Serve warm or chilled as preferred.

# Expert Tips:

01 -
  • It actually tastes good—no weird texture, no fake-sweet aftertaste, just real food that happens to be loaded with protein.
  • You can make it on Sunday and eat it all week, which is a game-changer when you're tired and your willpower is shot.
  • The blueberries burst into little pockets of jam-like sweetness while the cottage cheese stays creamy underneath, creating this naturally balanced flavor you don't have to overthink.
02 -
  • Don't skip the cooling time or your slices will fall apart; the bake needs those minutes to set even though it feels done already.
  • If your cottage cheese is particularly chunky, blend it for a few seconds before mixing—it makes the final texture so much more pleasant and nobody will ever know what you added.
03 -
  • Use frozen blueberries straight from the freezer without thawing; they stay firmer and create less of a blue stain throughout the bake.
  • If the top is browning too fast, cover it loosely with foil for the last ten minutes and it'll finish cooking without burning.
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