Blueberry Cottage Cheese Breakfast Bake Recipe

When I want a breakfast that feels indulgent but still supports my goals, this blueberry cottage cheese breakfast bake always comes to mind.

It’s creamy, naturally sweet, and packed with protein—all the things I need to kick off a busy morning. If you’ve never baked with cottage cheese before, don’t worry.

I’ll walk you through each step and show you how easy it is to turn simple ingredients into a warm, wholesome dish that tastes like dessert for breakfast. Let’s get started.

How To Make Blueberry Cottage Cheese Breakfast Bake Recipe?

Recipe Overview

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Course: Breakfast

Difficulty: Easy

Cuisine: American

Yield: 6 servings

🧰 Equipment Needed

• Mixing bowls
• Whisk or hand mixer
• Baking dish (8×8 or similar)
• Measuring cups and spoons
• Spatula

🛒 Ingredients

• 1 cup cottage cheese (full-fat or low-fat)
• 2 large eggs
• ¼ cup maple syrup or honey
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon baking powder
• ⅓ cup rolled oats
• ¼ cup almond flour (or regular flour)
• 1 cup fresh or frozen blueberries
• Pinch of salt

👩‍🍳 Step-by-Step Instructions

1. Preheat and prep

I always start by preheating the oven to 350°F (175°C). Then, I grease my baking dish lightly or line it with parchment paper.

2. Blend the wet ingredients

In a bowl, I whisk the cottage cheese, eggs, maple syrup, and vanilla extract until smooth. If I want it extra creamy, I use my hand blender.

3. Mix in the dry

To the same bowl, I add oats, almond flour, cinnamon, baking powder, and salt. I mix it all until it’s well combined.

4. Add the blueberries

I gently fold in the blueberries. If I’m using frozen ones, I toss them in a bit of flour first so they don’t sink or bleed too much color.

5. Bake it up

I pour the mixture into the prepared baking dish and smooth the top. Then I bake it for 30–35 minutes until the top turns golden and the center feels set.

6. Let it cool

Once done, I let it cool for about 10 minutes before slicing. It firms up as it cools, making it easier to serve.

🥄 Nutrition Facts Per Serving (Approximate)

• Calories: 185
• Protein: 10g
• Carbohydrates: 18g
• Sugar: 8g
• Fiber: 2g
• Fat: 8g
• Saturated Fat: 2.5g
• Sodium: 180mg

🍽️ Serving Suggestions

I love serving this bake warm with a dollop of Greek yogurt or a drizzle of almond butter. On extra indulgent days,

I go for a spoonful of whipped cream or a sprinkle of chopped nuts. For busy mornings, I just slice it up and grab it to-go.

🧁 Tips and Variations

• Make it sweeter: I sometimes add a mashed banana to the mix for natural sweetness.
• Use different fruits: Raspberries, diced apples, or even sliced strawberries work well too.
• Add crunch: Chopped walnuts or pecans on top before baking add a nice texture.
• Boost the protein: I’ve tried mixing in a scoop of vanilla protein powder—just reduce the flour slightly.
• Go dairy-free: Swap cottage cheese with dairy-free ricotta or tofu for a vegan version (and use flax eggs).

💪 Health Benefits

This breakfast bake gives me more than just flavor. Cottage cheese adds a solid dose of protein and calcium. Blueberries are loaded with antioxidants and fiber.

Almond flour brings in healthy fats, and oats help keep me full and energized all morning. It’s one of those meals I feel good about eating—and serving to others if I’m hosting brunch.

📝 Note

If I make this ahead, I store leftovers in the fridge for up to 4 days. It reheats beautifully in the microwave or toaster oven. I’ve also frozen slices individually for quick breakfast options later.

❓ FAQ:

🧡 Conclusion

This blueberry cottage cheese breakfast bake hits the perfect balance between cozy and nourishing. It’s easy to make, full of flavor, and keeps me fueled for the day.

Whether I’m craving something warm in the morning or looking for a high-protein snack, this bake never lets me down. Give it a try—you might just fall in love with cottage cheese all over again.