Blueberry Cottage Cheese Breakfast Bake (Printable Version)
Warm breakfast bake with blueberries, creamy cottage cheese, and a hint of honey for a delicious, gluten-free morning treat.
# What You'll Need:
→ Main Components
01 -
2 cups cottage cheese
02 -
2 cups fresh blueberries
03 -
3 large eggs
04 -
1/2 cup almond flour
05 -
1/4 cup honey
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon baking powder
08 -
1/2 teaspoon ground cinnamon
09 -
Pinch of salt
# Steps to Follow:
01 -
Preheat oven to 175°C. Lightly grease a baking dish to prevent sticking.
02 -
In a large mixing bowl, blend cottage cheese, eggs, honey, and vanilla extract until smooth.
03 -
In a separate bowl, whisk together almond flour, baking powder, ground cinnamon, and salt.
04 -
Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
05 -
Gently fold in fresh blueberries, taking care not to crush them.
06 -
Pour batter into the prepared baking dish and spread evenly.
07 -
Bake for 30–35 minutes until the top is golden and a toothpick inserted into the center comes out clean.
08 -
Allow to cool slightly before slicing. Serve warm or at room temperature.
# Additional Notes:
01 -
Almond flour can be substituted with regular flour if gluten-free is not needed.
02 -
Frozen blueberries work, but thaw and drain before use to prevent excess moisture.
03 -
Store leftovers in the refrigerator for up to three days in an airtight container.