Blueberry Cottage Cheese Bake (Printable)

Creamy cottage cheese and blueberries combine with cinnamon for a protein-rich morning dish.

# What You'll Need:

→ Dairy & Eggs

01 - 2 cups low-fat cottage cheese, room temperature
02 - 2 large eggs
03 - 1/2 cup almond milk or milk of choice

→ Sweeteners & Flavorings

04 - 1/4 cup honey or maple syrup
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon salt

→ Grains & Seeds

08 - 1/2 cup rolled oats (gluten-free oats if needed)
09 - 1 tablespoon chia seeds, optional

→ Fruit & Nuts

10 - 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
11 - 1/4 cup chopped almonds or walnuts, optional

→ For Baking

12 - Cooking spray or butter for greasing

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large bowl, blend cottage cheese until mostly smooth using a whisk or hand mixer. Add eggs, honey or maple syrup, and vanilla extract. Whisk until combined.
03 - Add cinnamon, salt, rolled oats, and chia seeds if using. Pour in milk. Gently fold to combine until uniform without overmixing.
04 - Fold in blueberries and nuts if using gently to avoid crushing the berries.
05 - Pour batter into prepared baking dish and spread evenly. Bake for 45 to 60 minutes until edges are golden, center is mostly set with slight jiggle, and toothpick inserted in center comes out clean or with moist crumbs. Tent loosely with foil if top browns too quickly.
06 - Cool on wire rack for 30 to 60 minutes to set. For cleanest slices, cool completely or chill in refrigerator. Cut into 8 squares and serve plain or with toppings like Greek yogurt, sugar-free syrup, or fresh berries.

# Expert Tips:

01 -
  • It sits in your fridge overnight and somehow tastes even better the next morning, which means zero stress when people are actually hungry.
  • Twenty grams of protein per slice means you're not hungry two hours later, and that genuinely changes the whole day.
  • You can make it with frozen blueberries straight from the bag—no thawing, no waste, no extra steps.
02 -
  • Don't skip blending the cottage cheese smooth—lumps will stay lumps, and they'll ruin the whole delicate texture you're after.
  • Frozen blueberries are your friend here because fresh ones release too much liquid and make the bake soggy instead of custardy.
03 -
  • Room temperature cottage cheese blends more smoothly than cold, and it distributes throughout the batter more evenly without creating pockets.
  • Check your bake a few minutes before the timer goes off because every oven is different—you're looking for that slight jiggle in the center, not a fully set solid bake.
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