Description

This Blueberry Cottage Cheese Bake is a delicious and nutritious baked casserole combining creamy cottage cheese, Greek yogurt, fresh or frozen blueberries, and a hint of cinnamon and lemon zest. Perfect for a wholesome breakfast or a protein-packed snack, this easy-to-make dish is both comforting and light, offering a balanced blend of protein, fruit, and subtle sweetness.

Ingredients

Scale

Dairy Ingredients

1 1/2 cups cottage cheese (full-fat or low-fat)
1/2 cup plain Greek yogurt
1/4 cup milk (dairy or unsweetened non-dairy)
3 large eggs

Dry Ingredients and Flavorings

1/4 cup granulated sugar or sweetener of choice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Zest of 1 lemon (optional)
2 tablespoons cornstarch or all-purpose flour
1/4 teaspoon salt

Fruit

1 1/2 cups fresh or frozen blueberries

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Instructions

Prepare oven and dish: Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking dish to ensure the bake doesn’t stick.
Combine wet and dry ingredients: In a large mixing bowl, whisk together the cottage cheese, plain Greek yogurt, milk, eggs, granulated sugar (or your choice of sweetener), vanilla extract, ground cinnamon, lemon zest if using, cornstarch (or all-purpose flour), and salt until you achieve a smooth batter consistency.
Incorporate blueberries: Gently fold the fresh or frozen blueberries into the cottage cheese mixture, taking care not to crush the berries to maintain texture and color.
Transfer to baking dish: Pour the combined mixture evenly into the prepared baking dish, spreading it out so it bakes uniformly.
Bake until set: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the center is just set and the top takes on a light golden color, indicating it’s cooked through.
Cool and serve: Remove the bake from the oven and allow it to cool for at least 10 minutes before slicing. It can be served warm or chilled based on preference.

Notes

Use full-fat or low-fat cottage cheese and yogurt depending on dietary preference or calorie needs.
If using frozen blueberries, do not thaw before adding to prevent excess moisture in the bake.
Lemon zest is optional but adds a bright citrus flavor that balances the sweetness.
For a gluten-free version, use cornstarch instead of all-purpose flour as the thickener.
This dish can be stored covered in the refrigerator for up to 3 days and is delicious served cold or reheated.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American