This Blueberry Cottage Cheese Breakfast Bake is a protein-packed, creamy, and naturally gluten-free way to start your day! Made with blended cottage cheese, eggs, and fresh blueberries, it’s soft, slightly sweet, and perfect for meal prep. Enjoy it warm or chilled for a satisfying breakfast or healthy snack.
Lately, I’ve been on a serious cottage cheese kick, and honestly? I’m not mad about it. It’s creamy, packed with protein, and somehow works in just about anything—from breakfast to dessert. I know, I know… cottage cheese used to have a bad rep, but trust me, when blended (or baked into something delicious), it transforms into the creamiest, most satisfying base for so many recipes.
Take this Blueberry Cottage Cheese Breakfast Bake—it’s got that dreamy, custard-like texture, naturally sweet bursts of berries, and enough protein to keep you full for hours. But let’s be real, this isn’t the only cottage cheese recipe I’ve been loving lately…
From breakfast to dessert, it’s my go-to for adding extra protein without even trying. I’ve been making Cottage Cheese Pancakes, High-Protein Cottage Cheese Ice Cream, and even a Healthy Cottage Cheese Cheesecake that’s unbelievably smooth.
If you haven’t jumped on the cottage cheese train yet, what are you waiting for? Let me know if you have a favorite way to use it—I’m always looking for new ideas!
Why You’ll Love This Blueberry Cottage Cheese Breakfast Bake
- High in Protein – Made with cottage cheese and eggs, this bake keeps you full and satisfied for hours.
- Super Creamy & Delicious – The texture is smooth and custard-like, with bursts of juicy blueberries in every bite.
- Easy to Make – Just blend, mix, and bake—no complicated steps or fancy ingredients needed.
- Perfect for Meal Prep – Make it ahead of time and store it in the fridge for a quick, grab-and-go breakfast or snack.
- Naturally Sweet & Flavorful – The blueberries add a touch of natural sweetness, while vanilla and lemon zest enhance the flavor.
- Gluten-Free & Refined Sugar-Free – A healthier alternative to traditional baked goods, without sacrificing taste.
- Versatile & Customizable – Swap in different berries, add cinnamon or nuts, or top with honey or nut butter for extra flavor.
- Tastes Like Dessert for Breakfast – It’s slightly sweet, ultra-creamy, and so satisfying that you won’t believe it’s healthy.
Ingredient Notes
- Cottage Cheese – The key to a creamy, protein-packed bake! You can use full-fat or light cottage cheese depending on your preference. Since this recipe is made in the blender, the curds completely disappear, giving you a smooth texture.
- Eggs – Help bind everything together while adding extra protein and richness. Room-temperature eggs mix more evenly into the batter.
- Sweetener – Works with any granulated sweetener! Allulose, erythritol, monk fruit, or coconut sugar all work well. Adjust the sweetness to taste.
- Vanilla Extract– Enhances the overall flavor and gives a warm, sweet depth. Pure vanilla extract is best.
- Coconut Flour – Helps absorb moisture and gives the bake structure. Almond flour won’t work here, as it doesn’t absorb liquid the same way. If you’re not avoiding grains, regular flour or oat flour can be used instead.
- Berries – Blueberries work best, but raspberries, blackberries, or chopped strawberries are great alternatives. If using frozen berries, add them directly without thawing to avoid excess moisture.
- Lemon Zest – Adds a bright, fresh flavor that pairs beautifully with blueberries. Skip it if you prefer a more classic vanilla taste.
How to Check for Doneness
- A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
- The bake should have a slight wobble in the middle but will firm up as it cools.
✔ Tip: If the top starts browning too quickly, loosely cover it with foil in the last 10 minutes.
How to Store & Reheat
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Slice into portions and freeze for up to 2 months. Wrap individually and thaw overnight in the fridge before reheating.
- Reheat: Warm in the microwave for 20–30 seconds or in the oven at 300°F (150°C) for a few minutes.
Blueberry Cottage Cheese Breakfast Bake
Description
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
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch (20×20 cm) square baking dish. If making individual portions, grease muffin tins or ramekins.
- In a blender or food processor, combine the cottage cheese, eggs, sweetener, vanilla extract, and cornstarch. Blend until completely smooth and creamy.
- Gently stir in 1 cup of berries and the lemon zest, if using. Reserve the remaining ½ cup of berries for topping.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 35–40 minutes, or until set and lightly golden.
- Let it cool for 10–15 minutes before slicing or serving. Top with the reserved berries and an extra sprinkle of sweetener.
Notes
- Muffin tins (fill each about ¾ full and bake for around 20–25 minutes)
- Ramekins (4 oz.) for personal-sized servings, which will need around 25–30 minutes.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.