Two cups each of cottage cheese and blueberries create the base of this breakfast bake. Eggs and almond or gluten-free flour help it set, while honey or maple syrup, vanilla, and cinnamon provide sweetness and flavor.
Ingredients
- 2 cups non-fat cottage cheese
- 2 cups fresh blueberries
- 3 large eggs
- ½ cup almond flour or gluten-free flour
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Mix the cottage cheese, eggs, honey or maple syrup, and vanilla until smooth.
- In another bowl, whisk the flour, baking powder, cinnamon, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Gently fold in the blueberries.
- Spread the batter in the prepared dish.
- Bake for an estimated 30–35 minutes, until golden, a toothpick comes out clean, and the center reaches 160°F (71°C).
- Cool slightly before slicing. Serve warm or at room temperature.
Prep: 10 minutes
Cooking: 35 minutes
Total: 45 minutes
Servings: 8
Fold the berries gently to limit breakage and use the verified center temperature rather than relying only on color.
