Lemon Blueberry Cottage Cheese Bake

This subtly sweet breakfast option offers a unique texture and a beautiful burst of blueberries and lemon flavor while delivering a nice punch of protein! Better yet, it can be served at breakfast but can also make for a delicious snack or a light dessert!

WHAT’S NEW?

School was canceled 2 days this week due to cold and snow. The first day back to school, Shea fell ill (strep throat meaning no school tomorrow either!)…which just so happened to be my first FULL day of nursing school and of course, a day that Mark had to be in office. By 7am. My commute was over an hour, but fortunately, my professor was late, too. Such a mess! I’m all for winter, when I don’t have places to be but this is mostly just miserable to navigate.

As I trecked through the snowy campus carrying a lunch bag, I was grateful to have packed breakfast, too. Prepped and ready to go for the week, this breakfast was the touch of sweetness and lightnessmade from simple ingredients that I needed this week! 

ROLL CALL FOR THIS RECIPE

• Meal Preppers: If you’re a planner, there’s probably a lot of satisfaction in starting meal prep with breakfast.
• Protein Power: It can be hard to get adequate protein at breakfast. This recipe offers one of many creative ways to get in a protein punch to start your day.
• Kid Friendly: This recipe is kind of cake-like and kind of pudding-like. It’s a unique and fun texture with enough sweetness to please any age! 
• Easy Prep: There’s no need to use a separate bowl for dry and wet ingredients or any special mixing utensils. Just mix or whisk and go!

KEY INGREDIENTS AND SUBSTITUTIONS

• Cottage Cheese: I recommend a full-fat (4% milk fat), small curd cottage cheese to ensure the bake firms up and has a great texture. However, a low-fat cottage cheese or large curd will certainly work.
• Egg: A large egg or 1/4 cup of egg substitute can be used here. I do not recommend using a flax egg in this recipe.
• Sugar: Granulated sugar yields the best result, however you can certainly use a monk fruit or sugar alcohol, if preferred.
• Lemon Zest: Zest a whole lemon peel for that lemony burst of flavor. Feel free to add 1-2 teaspoons of fresh lemon juice, in addition to or in place of the zest. Meyer lemons are a fun, sweeter touch, but any lemon will do!
• Vanilla: Pure vanilla extract is the best, but imitation is just fine. You may also omit this ingredient or use another extract in its place – almond extract, coconut extract, etc.
• Flour: This recipe has only been tested with all-purpose flour, however oat flour should work okay.
• Blueberries: Frozen or fresh blueberries work great, however you can substitute in raspberries or diced strawberries.

VARIATIONS, STORAGE, and TIP

• Store leftovers covered with aluminum foil or cling wrap in the fridge for up to 4 days. Serve chilled or at room temperature.
• If preferred to mixing by hand, you can use a food processor or hand mixer (on low-medium versus high speed). Fold in the blueberries versus processing or mixing.
• You can omit the fruit and serve the fruit and a dollop of Greek yogurt on top of the cottage cheese bake, if preferred.

FAQ

What is the texture of this cottage cheese bake like?

The bake ends up being firm-elastic like on the top and sides with a texture similar to cream cheese on the inside. I upped the flour from the original recipe to ensure there was adequate dry ingredients to make sure the bake held its shape and wasn’t soggy.

Is there a way to add even more protein to this breakfast dish?

Surely! Add in several scoops of unflavored protein powder or collage powder for extra protein.

I don’t have a pie dish. What else can I bake this in?

An 8×8-inch baking dish works well, as does a springform pan or another pan that might be used to bake cornbread or a small cake as a great option.

How do you know when the cottage cheese bake is done?

​The top of the bake will turn a light golden brown and the center will be set. The bake will firm slightly as it cools, as well. A good way to test is to insert a clean tooth pick into the center of the bake; the bake is done when the inserted toothpick is clean when removed.

NUTRITIONAL MERITS

• Under 140 calories per serving
• This recipe offers over 8 grams of protein per slice
• Blueberries offer antioxidants and a good source of fiber

Seeking more high-protein breakfast options?

• Sausage and Veggie Cottage Cheese Egg Cups
• Not Your Mom’s Egg Casserole
• Crustless Quiche with Spinach, Onion, and Chorizo
• Spinach and Gruyere Breakfast Strata
• Goat Cheese, Spinach, and Tomato Quiche
• Bacon and Egg Breakfast Tacos

Be well,