Blueberry Cottage Cheese Breakfast Bake
A creamy, delicious breakfast bake packed with fresh blueberries, perfect for busy mornings or lazy weekends.
Ingredients
Main Ingredients
- 2 cups cottage cheese (preferably full-fat, drained of excess liquid) Full-fat works best for a creamy texture.
- 4 large eggs (room temperature preferred) Make sure they are at room temperature for best results.
- 4 tablespoons allulose (or 3 tablespoons erythritol, or sweetener equivalent to ¼ cup sugar) Adjust sweetness to your taste.
- 2 teaspoons vanilla extract Enhances flavor.
- 1 teaspoon lemon zest (about 1 medium lemon) Adds a hint of citrus.
- 2 tablespoons cornstarch (or 1½ teaspoons coconut flour for strict keto) Thickens the mixture.
- 1.5 cups fresh blueberries (divided: 1 cup folded in, ½ cup for topping) Reserve half for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch square baking dish with butter or cooking spray.
- Place the cottage cheese in a fine-mesh strainer over a bowl and let it drain for 2-3 minutes to remove excess liquid.
- In a blender or food processor, combine the drained cottage cheese, eggs, sweetener, vanilla extract, and cornstarch. Blend for 30-45 seconds until completely smooth, with no visible curds remaining.
- Transfer the mixture to a bowl and gently fold in 1 cup of blueberries and the lemon zest by hand. Reserve the remaining ½ cup of berries for topping.
- Pour the mixture into the prepared baking dish and spread it evenly. Scatter the reserved blueberries on top.
Baking
- Bake for 35-40 minutes, until the center is set and the top is lightly golden. The bake should spring back slightly when gently touched. A knife inserted 1 inch from the center should come out with just a few moist crumbs. The edges will pull away slightly from the pan sides when done.
- Let cool for 10-15 minutes before slicing. The bake firms up as it cools and reaches its best texture after refrigerating for 2+ hours.
Notes
This breakfast bake can be served warm with a dollop of yogurt or a drizzle of honey. It pairs wonderfully with coffee or tea. Cover leftovers tightly and refrigerate for up to 3 days, or freeze portions for later use.