Blueberry Cottage Cheese Bake (Print View)

Custardy blend of creamy cheese and blueberries with a hint of cinnamon for a nourishing morning dish.

# Components:

→ Dairy & Eggs

01 - 2 cups low-fat cottage cheese, room temperature
02 - 2 large eggs
03 - 1/2 cup almond milk or milk of choice

→ Sweeteners & Flavorings

04 - 1/4 cup honey or maple syrup
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon salt

→ Grains & Seeds

08 - 1/2 cup rolled oats, gluten-free if needed
09 - 1 tablespoon chia seeds, optional

→ Fruit & Nuts

10 - 1 1/2 cups fresh or frozen blueberries, do not thaw if frozen
11 - 1/4 cup chopped almonds or walnuts, optional

→ For Baking

12 - Cooking spray or butter for greasing

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish with cooking spray or butter.
02 - In a large bowl, blend the cottage cheese until mostly smooth using a whisk or hand mixer. Add eggs, honey or maple syrup, and vanilla extract. Whisk until combined.
03 - Add cinnamon, salt, rolled oats, and chia seeds if using. Pour in the milk. Gently fold to combine, ensuring the mixture is uniform but not overmixed.
04 - Fold in blueberries and nuts gently to avoid crushing the berries.
05 - Pour the batter into the prepared baking dish, spreading evenly. Bake for 45 to 60 minutes, until the edges are golden, the center is mostly set with a slight jiggle, and a toothpick inserted in the center comes out clean or with moist crumbs. Tent loosely with foil if the top browns too quickly.
06 - Cool on a wire rack for at least 30 to 60 minutes to set. For cleanest slices, cool completely or chill in the refrigerator. Cut into 8 squares and serve plain or with toppings like Greek yogurt, sugar-free syrup, or fresh berries.

# Expert Advice:

01 -
  • Twenty grams of protein per slice means you'll actually feel full past mid-morning, not hunting for snacks by ten.
  • It's a make-ahead dream—bake it the night before and just slice and reheat when mornings feel chaotic.
  • The texture is custard-like and creamy without any of that dense, rubbery egg casserole texture that disappoints.
  • Frozen blueberries work beautifully, so you can make this any time of year without guilt.
02 -
  • Room temperature cottage cheese is non-negotiable—cold cottage cheese refuses to blend smoothly and ruins the creamy texture you're after.
  • Don't thaw frozen blueberries; they'll weep purple liquid all through the batter and make it soggy and less pretty when sliced.
  • The center will jiggle slightly when you pull it from the oven—it continues cooking as it cools and sets up perfectly within the hour.
03 -
  • If the top is browning too quickly, tent it loosely with foil for the last fifteen minutes so the center has time to set without the edges burning.
  • Use a long serrated knife or dental floss to slice clean, neat portions—wet the blade between cuts to prevent dragging.
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