Go Back

Blueberry Cottage Cheese Breakfast Bake Recipe

This Blueberry Cottage Cheese Breakfast Bake is a cozy, protein-packed morning treat that’s both wholesome and satisfying. I love how it combines creamy cottage cheese, juicy blueberries, and just the right touch of sweetness. It bakes into a soft, golden casserole with bursts of berry flavor in every bite. Whether I’m making it for a slow weekend breakfast or prepping it ahead for busy mornings, this recipe always hits the spot. It’s naturally gluten-free, low in added sugar, and full of nourishing ingredients to keep me energized through the day. Perfect served warm or chilled!
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

Preheat and prep
  1. 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.
Blend the wet ingredients
  1. 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.
Mix in the dry
  1. To the same bowl, I add oats, almond flour, cinnamon, baking powder, and salt. I mix it all until it’s well combined.
Add the blueberries
  1. 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.
Bake it up
  1. 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.
Let it cool
  1. Once done, I let it cool for about 10 minutes before slicing. It firms up as it cools, making it easier to serve.

Notes

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.