Need a quick, protein-packed breakfast? This easy blueberry cottage cheese breakfast bake is a cozy morning treat that’s sure to become a go-to in your morning meal rotation. Unlike the AI-generated versions of this recipe making their rounds on social media, this one’s been tested and is a wholesome breakfast you’ll love– perfect for meal prep, snacking, or weekend brunch.
Make the Viral Blueberry Cottage Cheese Breakfast Bake
I get it—people have issues with food bloggers and all the text before a recipe (I did, too, at one point). However, as a food blogger and recipe developer, I put a lot of effort into providing helpful information about the recipe and a little cultural context for international recipes. That said, I’m honestly so over AI-generated recipes flooding social media—most untested and awful, yet they go viral.
I take recipe development seriously because I don’t want to waste your time and resources (especially in this economy). You can count on every recipe I share being tested and tried. And hey, if people still don’t like a particular recipe, that’s okay! Everyone is entitled to their preferences. But I don’t want you feeling let down by yet another untested AI recipe. Blueberry cottage cheese breakfast bakes are one of those viral recipes in question, but unlike its AI counterparts, this recipe actually works!
Key Ingredients
Naturally sweetened and easy to make, this blueberry cottage cheese breakfast bake recipe is a healthy breakfast made with simple ingredients—it’s a great option for busy mornings when you need something quick.
- Flour: All-purpose flour absorbs the excess moisture from the cottage cheese and blueberries.
- Baking Powder: Add baking powder to give the bake lift and a fluffy texture.
- Spices: Add coziness to each bite with ground cinnamon, nutmeg, and kosher salt.
- Oats: Old-fashioned rolled oats work alongside the flour to soak up the excess liquid. They also add a hearty texture—avoid quick oats, which can become mushy, and steer clear of steel-cut oats, as they take too long to cook.
- Cottage Cheese: Creamy cottage cheese gives the bake a slightly custard-like consistency and a little extra protein. Use full-fat cottage cheese for a richer texture.
- Eggs: Whole eggs bind everything together.
- Honey: Honey or pure maple syrup complements the fresh blueberries to give the blueberry cottage cheese breakfast bake the perfect balance of sweetness. You can also use agave nectar, brown sugar, coconut sugar, or a sugar-free alternative like monk fruit.
- Vanilla Extract: A splash of pure vanilla extract enhances the overall flavor.
- Blueberries: Fresh blueberries work best, but frozen berries can be used too. No need to thaw them—toss the berries with a bit of flour to absorb excess moisture and prevent them from sinking before mixing them with the other ingredients.
- Lemon: Brighten the breakfast dish with lemon juice and zest for added freshness.
- Toppings: For extra crunch, sprinkle the cottage cheese bake with chopped nuts, oats, or granola.
Additions and Substitutions
- Swap the dairy. Replace the cottage cheese with Greek yogurt, Ricotta cheese, sour cream, or cream cheese. To make the recipe dairy-free, try mashed bananas or silken tofu (though I haven’t tested those alternatives).
- Keep it gluten-free. Make the recipe gluten-free using blanched almond flour, coconut flour, or oat flour instead of regular flour. Oat flour is my go-to gluten-free alternative for this recipe.
- Switch up the fruit. Try it with your favorite fruits—raspberries, blackberries, chopped apples, strawberries, or banana slices all work great.
- Add mix-ins. Stir chia seeds, seed or nut butter, dark chocolate chips, or flaxseeds into the batter.
How to Make Blueberry Cottage Cheese Breakfast Bake
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 350°F (177°C). Whisk the all-purpose flour, rolled oats, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl. Set it aside.
Step 2: Combine the cottage cheese, eggs, honey, vanilla extract, lemon juice and zest in a separate bowl or food processor. Pour the wet mixture into the bowl with the dry ingredients and stir until just combined. Then, gently fold in the blueberries.
Prep Tip
Scoop the batter from the bottom of the bowl with a silicone spatula and fold it over the top, repeating until the ingredients combine and there are no dry streaks of flour in the batter.
Step 3: Pour the batter into a greased baking dish (9×13-inch) and spread evenly. Top it with a few extra blueberries and transfer it to the preheated oven. Bake for 30 minutes.
Step 4: Remove the dish, sprinkle chopped nuts, oats, or granola over the top, and continue baking for another 30 minutes or until set and lightly golden brown.
Step 5: Transfer the bake from the oven to a wire rack to cool for 5-10 minutes before cutting it into individual slices.
Expert Tips
- Use room temperature ingredients. Remove the eggs and cottage cheese from the fridge 30 minutes before you begin. Room-temperature ingredients combine easily for a smoother batter.
- Accurately measure the flour. Spoon and level the flour into measuring cups instead of scooping directly, which can affect the texture.
- Don’t over-mix the batter. Mix until just combined—overdoing it will overdevelop the gluten in the flour and alter the texture. I recommend using a scoop-and-fold method for gentle mixing.
- How do you know when the bake is done? Insert a fork or toothpick into the center of the cottage cheese bake. It will come out clean when the bake is cooked through.
Love this blueberry cottage cheese breakfast bake? Try more like it!
Serving Suggestions
This blueberry cottage cheese breakfast bake is great for meal prep—just bake, slice, and reheat as needed throughout the week. It’s a perfect choice for breakfast, an afternoon snack, or a light dessert. Top each serving with Greek yogurt, a dusting of powdered sugar, or a drizzle of honey or maple syrup.
What To Do With Leftovers
- Refrigerate: Store leftovers in an airtight container in the fridge for 3-4 days.
- Freeze: Slice and freeze portions of the bake in an airtight container or bag. The blueberry cottage cheese breakfast bake will freeze for 2-3 months.
- Reheat: Warm individual servings in the microwave in 20-30-second increments from the fridge or freezer. You can also serve it cold if you want.
Frequently Asked Questions
What does cottage cheese do in baking?
Cottage cheese enhances baked goods by adding moisture, tenderness, and a boost of protein, all while lending a subtle tangy flavor.
What is the texture of the dish?
This delightful breakfast bake has a creamy, custard-like texture from the cottage cheese and juicy blueberries with a light, fluffy bite, thanks to flour, baking powder, and eggs.
Blend the cottage cheese for a creamy consistency or leave it whole for a light, textured bite—either way, it’s a versatile addition to breakfast bakes, muffins, cakes, pancakes, and bread.
Can you make the recipe ahead of time?
Make the blueberry cottage cheese breakfast bake ahead of time. Store it in the fridge for 3-4 days, or freeze the slices individually.
Can I use a muffin tin instead?
1. Preheat the oven to 425°F (218°C). Whisk the all-purpose flour, rolled oats, baking powder, cinnamon, nutmeg, and salt in a large bowl. Set it aside.
2. Combine the cottage cheese, eggs, honey, vanilla extract, lemon juice, and lemon zest in a mixing bowl or food processor. Pour the wet ingredients into the bowl with the dry ingredients and stir until combined. Then, gently fold in the blueberries.
3. Prepare a muffin pan with liners (or individual ramekins) and divide the batter evenly among the cups, filling them ¾ full. Sprinkle a few oats and extra blueberries.
4. Bake the muffins at 425°F (218°C) for 5 minutes. Reduce the heat to 350℉ (177℃) and continue baking for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
More Cottage Cheese Recipes:
Blueberry Cottage Cheese Breakfast Bake
- 1 cup all-purpose flour
- ¼ cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 2 cups cottage cheese, full-fat
- 4 large eggs
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice, plus one teaspoon lemon zest
- 1 cup blueberries
- ¼ cup chopped nuts or granola, for topping
- Preheat the oven to 350°F (177°C). Whisk the all-purpose flour, rolled oats, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl. Set it aside.
- Combine the cottage cheese, eggs, honey, vanilla extract, lemon juice and zest in a separate bowl or food processor. Pour the wet mixture into the bowl with the dry ingredients and stir until just combined. Then, gently fold in the blueberries.Tip: Scoop the batter from the bottom of the bowl with a silicone spatula and fold it over the top, repeating until the ingredients combine and there are no dry streaks of flour in the batter.
- Pour the batter into a greased baking dish (9×13-inch) and spread evenly. Top it with a few extra blueberries and transfer it to the preheated oven. Bake for 30 minutes.
- Remove the dish, sprinkle chopped nuts, oats, or granola over the top, and continue baking for another 30 minutes or until set and lightly golden brown.
- Transfer the bake from the oven to a wire rack to cool for 5-10 minutes before cutting it into individual slices.
- Use room temperature ingredients. Remove the eggs and cottage cheese from the fridge 30 minutes before you begin. Room-temperature ingredients combine easily for a smoother batter.
- Accurately measure the flour. Spoon and level the flour into measuring cups instead of scooping directly, which can affect the texture.
- Don’t over-mix the batter. Mix until just combined—overdoing it will overdevelop the gluten in the flour and alter the texture. I recommend using a scoop-and-fold method for gentle mixing.
- How do you know when the bake is done? Insert a fork or toothpick into the center of the cottage cheese bake. It will come out clean when the bake is cooked through.