Blueberry Cottage Cheese Bake

# What you need:

→ Dairy

01 - 1 1/2 cups full-fat or low-fat cottage cheese

02 - 1/2 cup plain Greek yogurt

03 - 1/4 cup dairy or unsweetened non-dairy milk

→ Eggs

04 - 3 large eggs

→ Sweeteners & Flavorings

05 - 1/4 cup granulated sugar or preferred sweetener

06 - 1 teaspoon vanilla extract

07 - 1/2 teaspoon ground cinnamon

08 - Zest of 1 lemon (optional)

→ Dry Ingredients

09 - 2 tablespoons cornstarch or all-purpose flour

10 - 1/4 teaspoon salt

→ Fruit

11 - 1 1/2 cups fresh or frozen blueberries

# How to make it:

01 - Preheat the oven to 350°F and lightly grease an 8-inch square baking dish.

02 - In a large bowl, whisk together cottage cheese, Greek yogurt, milk, eggs, sugar, vanilla, cinnamon, lemon zest if using, cornstarch, and salt until smooth.

03 - Gently fold the blueberries into the batter until evenly distributed.

04 - Pour the mixture into the prepared baking dish and spread evenly.

05 - Bake for 35 to 40 minutes, until the center is set and the top is lightly golden.

06 - Let cool for at least 10 minutes before slicing; serve warm or chilled.

# Helpful Hints:

01 -

Fifteen grams of protein per serving means you'll stay full through your morning without that mid-morning crash.
It's make-ahead friendly, so you can bake it once and have breakfast ready for days.
The texture is somehow creamy and slightly custardy, nothing like plain cottage cheese.

02 -

Don't skip the resting time or you'll have more of a warm puddle than sliceable portions.
If your cottage cheese is very chunky, blend it for a few seconds in a food processor first—the smoother the base, the better the texture.

03 -

Use full-fat cottage cheese if you can find it—the taste and texture are noticeably creamier than low-fat versions.
Don't overbake; the bake continues to set as it cools, so pulling it out when the center still has a tiny wobble means it won't dry out.

Blueberry Cottage Cheese Bake (Printable)