Blueberry Cottage Cheese Bake (Printable)

A high-protein bake combining creamy cottage cheese with fresh blueberries for a wholesome start.

# Ingredient List:

→ Dairy

01 - 1 1/2 cups full-fat or low-fat cottage cheese
02 - 1/2 cup plain Greek yogurt
03 - 1/4 cup dairy or unsweetened non-dairy milk

→ Eggs

04 - 3 large eggs

→ Sweeteners & Flavorings

05 - 1/4 cup granulated sugar or sweetener of choice
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - Zest of 1 lemon (optional)

→ Dry Ingredients

09 - 2 tablespoons cornstarch or all-purpose flour
10 - 1/4 teaspoon salt

→ Fruit

11 - 1 1/2 cups fresh or frozen blueberries

# How-To Steps:

01 - Preheat oven to 350°F. Lightly grease an 8-inch square baking dish.
02 - Whisk cottage cheese, Greek yogurt, milk, eggs, sugar, vanilla extract, cinnamon, lemon zest, cornstarch, and salt in a large bowl until smooth.
03 - Fold blueberries gently into the mixture to maintain their shape.
04 - Pour mixture into prepared baking dish and spread evenly.
05 - Bake for 35 to 40 minutes until the center is set and top is lightly golden.
06 - Allow to cool for at least 10 minutes before slicing. Serve warm or chilled.

# Expert Advice:

01 -
  • It actually keeps you full—the cottage cheese and eggs deliver serious protein without feeling heavy.
  • One pan means minimal cleanup, which is honestly the dream on busy mornings.
  • You can make it once and eat it all week, warm or straight from the fridge.
02 -
  • If your mixture looks curdled or grainy after blending, you likely over-whisked—stir gently by hand instead to keep it smooth.
  • Frozen blueberries tend to make the bake slightly wetter than fresh, so if using frozen, don't add any extra liquid and check for doneness a few minutes early.
03 -
  • Let the bake cool slightly before slicing—it'll hold together much cleaner than when piping hot.
  • If your oven runs hot, check for doneness a few minutes early; every oven is different and overbaking dries it out.
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