Blueberry Cottage Cheese Breakfast Bake Recipe
This Blueberry Cottage Cheese Breakfast Bake is a wholesome and delicious morning treat, combining creamy cottage cheese with fresh blueberries and a hint of cinnamon. Sweetened naturally with honey or maple syrup and made with almond or gluten-free flour, this bake is a perfect balance of protein and antioxidants, ideal for a nutritious start to your day.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Wet Ingredients
- 2 cups cottage cheese
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup almond flour or gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
Fruit
- 2 cups fresh blueberries
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a baking dish to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the cottage cheese, eggs, honey or maple syrup, and vanilla extract. Mix well until the mixture is smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the almond or gluten-free flour, baking powder, cinnamon, and salt to ensure even distribution.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to maintain a light texture.
- Add Blueberries: Carefully fold the fresh blueberries into the batter, being gentle to avoid bursting the berries and keeping them intact.
- Bake the Batter: Pour the batter evenly into the prepared baking dish, spreading it out smoothly.
- Baking Time: Bake in the preheated oven for 30-35 minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean, indicating doneness.
- Cool and Serve: Let the bake cool slightly before slicing. Serve warm or at room temperature for a comforting breakfast.
Notes
- You can substitute almond flour with any gluten-free flour if preferred.
- Use fresh or frozen blueberries; if frozen, do not thaw before adding to batter.
- Adjust sweetness by varying the amount of honey or maple syrup to taste.
- For a dairy-free version, substitute cottage cheese with a plant-based alternative, though texture may vary.
- Store leftovers in the refrigerator for up to 3 days and reheat before serving.
Keywords: blueberry breakfast bake, cottage cheese breakfast, gluten free breakfast, healthy breakfast bake, baked cottage cheese, blueberry recipe
