Save to Pinterest There's something about a sheet pan breakfast that makes a Saturday morning feel intentional. I discovered this blueberry cottage cheese bake by accident—I had leftover Greek yogurt and a carton of blueberries getting softer by the hour, and I wanted to create something that felt substantial enough to carry me through a busy day. What started as a desperate attempt to use up ingredients became my go-to formula whenever I need to feed a group or simply give myself a protein-packed week ahead.
My neighbor came over on a lazy Sunday and I served her a slice still warm from the oven with a small dollop of honey on top. She took one bite and immediately asked for the recipe, then added her own twist—a sprinkle of almonds for texture. That moment made me realize this wasn't just breakfast; it was something people genuinely looked forward to eating.
Ingredients
- Cottage Cheese (1½ cups): Full-fat tastes creamier, but low-fat works beautifully if that's what you have—the eggs and yogurt compensate for any moisture difference.
- Greek Yogurt (½ cup): This is your secret weapon for silky texture and tanginess; it keeps the bake from tasting one-note sweet.
- Milk (¼ cup): A little liquid loosens everything up so the batter blends smoothly; use whatever milk you prefer.
- Eggs (3 large): They bind everything and create a custard-like crumb that's tender, not dense.
- Sugar (¼ cup): Or swap for honey, maple syrup, or your favorite sweetener—taste as you go because some berries are sweeter than others.
- Vanilla Extract (1 tsp): A tiny bottle goes such a long way; it whispers in the background without overpowering the fruit.
- Cinnamon (½ tsp): Warm spice that pairs naturally with blueberries and cottage cheese.
- Lemon Zest (from 1 lemon, optional): A small grater makes this effortless and adds brightness that elevates the whole dish.
- Cornstarch or All-Purpose Flour (2 tbsp): This prevents the bake from being too watery; cornstarch keeps it gluten-free if that matters to you.
- Salt (¼ tsp): Never skip this—salt wakes up all the other flavors.
- Fresh or Frozen Blueberries (1½ cups): Frozen works just as well as fresh and costs less; no need to thaw them.
Instructions
- Heat Your Oven:
- Preheat to 350°F (175°C) and lightly grease your 8-inch baking dish—just a quick rub of butter or oil so nothing sticks.
- Blend the Base:
- In a large bowl, whisk cottage cheese, Greek yogurt, milk, eggs, sugar, vanilla, cinnamon, lemon zest, cornstarch, and salt until the mixture is smooth with no lumps. It should look pale and creamy, almost like a thin cheesecake batter.
- Fold in the Berries:
- Gently fold the blueberries into the mixture with a spatula—don't stir aggressively or they'll break apart and bleed color everywhere, which actually tastes fine but looks less pretty.
- Transfer and Bake:
- Pour everything into your prepared baking dish and smooth the top with a spatula. Slide it into the oven for 35 to 40 minutes; you're looking for the center to be just barely set—a slight jiggle is okay, a liquid center is not.
- Cool Before Serving:
- Let it rest for at least 10 minutes before slicing so it holds together cleanly. You can eat it warm, room temperature, or cold straight from the fridge.
Save to Pinterest My kids actually asked for seconds one morning, which almost never happens with anything I make without sugar cereal involved. Watching them eat breakfast without me having to coax them was a small victory that made the entire sheet pan worth it.
Flavor Variations That Work
Raspberries or blackberries swap in perfectly for blueberries and bring a slightly tarter edge. Strawberries work too but can release more liquid—if you use them, mash them lightly first or drain excess juice. A mix of all three berries creates a more complex flavor that tastes almost elegant in a casual way, like you planned it.
Make It Your Own
This bake is genuinely flexible because the base is so forgiving. I've added chopped almonds, coconut flakes, or a drizzle of honey before baking and everything turned out delicious. If you're dairy-free, swap the cottage cheese and yogurt for silken tofu mixed with coconut milk or use store-bought dairy alternatives—the ratio stays the same and the result is nearly identical.
Storage and Serving
This keeps beautifully in the fridge for four or five days covered with plastic wrap, making it perfect for grab-and-go mornings or unexpected guests. You can eat it straight from the fridge, warm it gently in the oven, or even microwave a slice for 30 seconds if you want that freshly-baked warmth. A small dollop of plain yogurt, a drizzle of honey, or a handful of granola transforms a simple slice into something that feels almost decadent.
- Serve warm with a dollop of yogurt or a drizzle of honey for something feel a bit fancier.
- Pack slices into containers for breakfast through the week and grab one on your way out the door.
- Leftover slices reheat beautifully in a low oven or microwave for 30 seconds.
Save to Pinterest This bake turned into my quiet answer to people who ask how I manage mornings so calmly—the secret is usually just a pan of this sitting in the fridge waiting. It's the kind of recipe that feels good to eat and even better to share.
Recipe Questions & Answers
- → Can I substitute the blueberries with other fruits?
Yes, raspberries, blackberries, or a berry mix can be used interchangeably to vary the flavor and texture.
- → Is it possible to make this dish dairy-free?
Absolutely, replace cottage cheese, yogurt, and milk with plant-based alternatives suitable for your dietary needs.
- → What baking dish size is recommended?
Use an 8-inch (20 cm) square or equivalent baking dish to ensure even cooking and proper setting.
- → Can I add toppings before baking?
Yes, sprinkle sliced almonds on top before baking for added crunch and flavor.
- → How should I store leftovers?
Keep leftovers refrigerated and enjoy them warm or chilled within a few days for best taste and freshness.