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A square of blueberry cottage cheese breakfast bake with maple syrup and fresh blueberries
Jonas Mitchell

Blueberry Cottage Cheese Breakfast Bake

A blended cottage cheese and blueberry batter baked into a custardy, high-protein breakfast.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 9
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cup cottage cheese full-fat recommended
  • 3 large eggs
  • 3 tablespoon maple syrup or honey
  • ½ cup rolled oats
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 1/4 cups blueberries, divided

Equipment

  • blender
  • 1 8x8-inch baking dish
  • 1 Measuring cups and spoons
  • 1 Mixing spoon

Method
 

  1. Preheat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper.
  2. Add the cottage cheese, eggs, maple syrup, oats, vanilla, cinnamon, baking powder, and salt to a blender. Blend until smooth.
  3. Stir in half the blueberries by hand.
  4. Pour the batter into the prepared dish and scatter the remaining blueberries on top.
  5. Bake 35-40 minutes, until the edges are golden and the center is set. A toothpick should come out clean, not wet.
  6. Cool at least 15 minutes before slicing into 9 squares.

Notes

If the center still jiggles after the toothpick test, give it another 5 minutes — pulling it too early is the most common cause of a mushy middle.
Nutrition (per serving) Calories 160kcal | Protein 14g | Carbohydrates 15g | Fat 5g | Fiber 1g | Sodium 250mg