Short Description

A creamy, protein-packed breakfast bake that blends cottage cheese, eggs, and blueberries into a lightly sweet, custard-like dish. Perfect for meal prep or a quick morning bite, this bake is both satisfying and nutritious.

Why You’ll Love This Recipe

This recipe is:

High in protein to keep you full and energized
Naturally sweetened for a balanced and wholesome flavor
Quick and easy to make with minimal prep
Perfect for batch cooking or individual portions
Versatile with endless options for mix-ins or toppings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cottage cheese, preferably full-fat for creaminess
4 large eggs
4 tablespoons sweetener (such as allulose or erythritol)
2 teaspoons vanilla extract
1 teaspoon lemon zest
2 tablespoons cornstarch or coconut flour
1 ½ cups blueberries, divided

Directions

Preheat your oven to 350 °F (175 °C). Lightly grease an 8×8‑inch (20×20 cm) square baking dish, or use muffin tins or ramekins.
In a blender or food processor, drain the cottage cheese, then combine it with the eggs, sweetener, vanilla extract, and cornstarch. Blend until completely smooth and creamy, about 30–45 seconds.
Gently stir in 1 cup of blueberries and the lemon zest. Reserve the remaining ½ cup of blueberries for topping.
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the reserved blueberries on top.
Bake for 35–40 minutes, or until set and lightly golden. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
Let cool for 10–15 minutes before slicing or serving. Optionally, top with extra berries and a sprinkle of sweetener.

Servings And Timing

Servings: Approximately 6
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes

Variations

Use muffin tins or ramekins for individual servings
Mix in nuts, shredded coconut, or dark chocolate chips
Swap blueberries for raspberries, chopped apples, or bananas
Use almond flour or coconut flour for a low-carb version
Substitute with dairy-free alternatives and flax eggs for a plant-based version

Storage/Reheating

Refrigerate in an airtight container for up to 4 days
Freeze individual portions for up to 2 months
Reheat in the microwave for 30–60 seconds or bake at 350 °F for about 10 minutes

FAQs

1. Can I Use Frozen Blueberries?

Yes, frozen blueberries can be used without thawing. They may slightly color the batter but will bake perfectly.

2. Can I Make This Ahead Of Time?

Yes, you can prepare the batter ahead and bake when ready, or bake the whole dish and store it for later.

3. What Can I Use Instead Of Allulose Or Erythritol?

You can substitute with maple syrup, honey, agave, or coconut sugar, though the sweetness and texture may vary.

4. Is It Gluten-Free?

Yes, when using cornstarch or coconut flour, this recipe is naturally gluten-free.

5. How Can I Adjust Sweetness?

Feel free to increase or decrease the sweetener to your preference. You can also add a sweet topping if desired.

6. What Size Dish Should I Use?

An 8×8-inch (20×20 cm) baking dish is ideal. For larger batches, use a 9×12-inch dish.

7. Can I Skip The Blender?

Blending creates a smoother texture, but you can mix by hand if you don’t mind a chunkier consistency.

8. Can It Be Served Cold?

Yes, it tastes great chilled and is perfect for a grab-and-go breakfast.

9. How Do I Keep Blueberries From Sinking?

Toss blueberries with a little flour before folding them into the batter to help distribute them evenly.

10. What If The Texture Is Too Soft?

Ensure the bake is fully set before removing from the oven. Allow it to cool fully to firm up before slicing.

Conclusion

This Blueberry Cottage Cheese Breakfast Bake is the ultimate combination of convenience, nutrition, and taste. With its smooth texture and naturally sweet flavor, it’s a breakfast you’ll want to make on repeat—whether for busy mornings or a wholesome brunch.