Blueberry Cottage Cheese Bake

This Blueberry Cottage Cheese Bake is a high-protein, low-carb breakfast or snack that comes together in minutes with just a few wholesome ingredients. It’s creamy, slightly sweet, and studded with juicy berries — making it a perfect baked treat that looks as good as it tastes. Whether you’re keto, gluten-free, or just looking for a nourishing option, this bake delivers comfort and flavor without compromise.

Why You’ll Love This Recipe

• High in protein thanks to cottage cheese and eggs
• Refined sugar-free with natural low-carb sweeteners
• Super easy to make using a blender or food processor
• Perfect for meal prep – enjoy warm or cold
• Customizable with your favorite low-carb berries

Ingredients

2 cups cottage cheese, preferably full-fat for creaminess
4 large eggs
4 tbsp sweetener (use allulose or erythritol)
2 tsp vanilla extract
1 tsp lemon zest
2 tbsp cornstarch or coconut flour
1 ½ cups berries, divided

Directions

Preheat Oven
Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper for easy removal.

Blend the Base
In a blender or food processor, add the cottage cheese, eggs, sweetener, vanilla extract, lemon zest, and cornstarch or coconut flour.
Blend until the mixture is completely smooth and creamy — about 30–45 seconds on high speed. Scrape down the sides of the blender if necessary to ensure everything is well incorporated.

Add Berries
Reserve about ½ cup of berries for topping. Gently fold the remaining 1 cup of berries into the batter using a spatula or spoon. Do not blend the berries into the mixture — you want them whole for texture.

Pour and Top
Pour the blended mixture into the prepared baking dish. Smooth the top with a spatula.
Evenly scatter the reserved berries over the top for a beautiful, rustic look.

Bake
Place the dish in the preheated oven and bake for 35–40 minutes, or until the center is set and the edges are golden brown.
The bake should puff slightly and jiggle just a bit in the center when done.

Cool and Serve
Remove from oven and allow it to cool in the pan for 10–15 minutes. Slice into squares and serve warm, or refrigerate for a chilled option.

Pro Tips and Variations

• Use full-fat cottage cheese for a creamier texture and richer flavor.
• Want it extra lemony? Add a squeeze of fresh lemon juice to the batter.
• Try a mixed berry blend – raspberries and blackberries work beautifully.
• Use coconut flour for a grain-free, lower-carb option.
• Don’t overbake — it should be set but still moist in the center.

Serving Suggestions

• Serve warm with a dollop of Greek yogurt or whipped cream
• Drizzle with sugar-free maple syrup or keto lemon glaze
• Pair with coffee or a protein smoothie for a full breakfast
• Cut into bars for on-the-go snacks or post-workout fuel

Storage/Reheating

To Store:
Cool completely, then transfer to an airtight container. Refrigerate for up to 5 days.

To Freeze:
Slice and wrap individual portions. Freeze for up to 2 months. Thaw in the fridge overnight.

To Reheat:
Warm in the microwave for 20–30 seconds or enjoy cold straight from the fridge.

FAQs

Can I make this dairy-free?
A: While cottage cheese is the star of the recipe, you could try plant-based alternatives, though the texture may vary.

What sweetener works best?
A: Allulose or erythritol is ideal. Monk fruit sweetener also works well if preferred.

Can I skip the flour or cornstarch?
A: You need a small amount to help the bake hold its shape. Coconut flour is the lowest carb option.

Is it supposed to puff up while baking?
A: Yes! It will puff while baking and then slightly deflate as it cools — totally normal.

Conclusion

This Blueberry Cottage Cheese Bake is a quick, nourishing dish that’s as versatile as it is delicious. With a creamy center, bursts of juicy berries, and a gently sweet finish, it’s the perfect balance of flavor and nutrition. Enjoy it as a breakfast, snack, or guilt-free dessert — it’s a simple bake that hits the spot every time.

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