I love this recipe because it’s simple, wholesome, and oven-ready in minutes. The combination of cottage cheese and eggs gives me a filling, high-protein breakfast, and the almond flour adds a subtle nutty flavor. I also appreciate that it’s naturally sweetened with honey or maple syrup and works well for meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in
the recipe card below.)
2 cups cottage cheese 2 cups fresh blueberries 3 large eggs 1/2 cup almond flour or gluten-free flour 1/4 cup honey or maple syrup 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon cinnamon
Directions
I preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
In a large mixing bowl, I combine the cottage cheese, eggs, honey or maple syrup, vanilla, baking powder, and cinnamon. I mix until everything is well blended.
I gently fold in the almond flour and fresh blueberries, making sure not to crush the berries.
I pour the batter into the prepared baking dish and spread it evenly.
I bake for 30–35 minutes, until the top is set and lightly golden.
I let the bake cool for a few minutes before slicing it into squares. I serve it warm or at room temperature.
I use frozen blueberries when fresh aren’t available, thawed and patted dry.
I add lemon zest for a bright, citrusy flavor.
I substitute raspberries or blackberries for a different berry twist.
I mix in a handful of chopped nuts for extra crunch.
I stir in a tablespoon of chia seeds to boost the protein and fiber.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days or freeze portions for up to 2 months. I reheat slices in the microwave or warm them in the oven until heated through.
FAQs
Can I make this bake dairy-free?
I replace the cottage cheese with a dairy-free alternative, though the texture will be softer.
Should I use small-curd or large-curd cottage cheese?
I prefer small-curd because it blends more smoothly into the batter.
Can I use regular all-purpose flour?
Yes, I can substitute the almond flour with all-purpose flour using the same amount.
Why is my bake too soft?
It may need a few extra minutes in the oven. I check for a lightly golden top and set center.
Can I add sweetener after baking?
Yes, I drizzle a little honey or maple syrup on top if I want extra sweetness.
Conclusion
I love how this blueberry cottage cheese breakfast bake delivers protein, wholesome ingredients, and delicious flavor in one easy dish. It’s perfect for meal prep, cozy weekend brunches, or a quick morning option that keeps me full and energized. This is a recipe I keep coming back to whenever I need a simple, nourishing breakfast.
