Blueberry Cottage Cheese Bake (Printable Version)

High-protein breakfast bake featuring creamy cottage cheese and fresh blueberries, ideal for meal prep.

# Needed Ingredients:

→ 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

# Preparation Steps:

01 - Preheat oven to 350°F (175°C) and lightly grease an 8-inch square baking dish.
02 - In a large bowl, whisk together cottage cheese, Greek yogurt, milk, eggs, sugar, vanilla extract, cinnamon, lemon zest if using, cornstarch, and salt until smooth and well combined.
03 - Gently fold the blueberries into the mixture to maintain their shape.
04 - Pour the mixture into the prepared baking dish and spread evenly.
05 - Bake for 35 to 40 minutes until the center is just set and the top is lightly golden.
06 - Allow to cool at least 10 minutes before slicing. Serve warm or chilled.

# Expert Advice:

01 -
  • It tastes like dessert but keeps you full until lunch, which feels like getting away with something.
  • One bake feeds you all week if you're organized, or just tomorrow if you're not.
  • No flour means it works when you're avoiding gluten, and no dairy swaps needed unless you want them.
02 -
  • Don't skip the whisking step or you'll bite into cottage cheese chunks, which sounds good until it happens—smooth is the goal.
  • Frozen blueberries don't need thawing; cold berries actually help prevent them from bleeding color everywhere.
03 -
  • If your cottage cheese tastes chalky, blend it separately with the yogurt and milk before adding eggs—this smooths everything in a way whisking alone won't.
  • The bake keeps cooking a little after it comes out of the oven, so pull it when the center still has the tiniest jiggle; overcooked versions turn rubbery and sad.
Go Back