Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish with cooking spray. Optionally, line it with parchment paper for easy removal.
Blending the Batter
- In your blender or food processor, combine the full-fat cottage cheese, eggs, pure maple syrup, vanilla, oat flour, baking powder, cinnamon, salt, and 1-2 teaspoons of fresh lemon zest.
- Blend everything until the mixture is completely smooth and creamy, ensuring there are no visible cottage cheese curds left to achieve that desirable silky, cheesecake-like texture.
Folding in Blueberries
- Once the batter is smooth, gently stir in 1 cup of blueberries. If you are using frozen blueberries, add them directly from the freezer; there is no need to thaw them first.
Baking
- Transfer the smooth, blueberry-studded batter into the prepared 8x8-inch baking dish. For a beautiful presentation, top it with a few extra blueberries scattered across the surface.
- Bake for 35–40 minutes, or until the top is golden brown and the center is set and firm to the touch.
- To ensure doneness, perform the toothpick test: a toothpick inserted into the center should come out mostly clean with just a few moist crumbs attached.
Serving
- After baking, let the Cottage Cheese Breakfast Bake cool slightly.
- If using the optional lemon glaze, prepare it by whisking together ¼ cup powdered sugar and 1-2 tablespoons fresh lemon juice until smooth. Drizzle this bright glaze over the warm or cooled bake.
- Portion the bake into squares and serve. A little extra drizzle of maple syrup is an optional addition.
Nutrition
Notes
Enjoy this bake warm or chilled. Perfect for meal prep: store leftovers in fridge (3-5 days) or freeze individual portions (2-3 months), then reheat gently. For creamiest, cheesecake-like texture, use full-fat cottage cheese and blend thoroughly. Do not thaw frozen blueberries. Nutrition information is estimated based on common ingredients and serving sizes and may vary.