Ingredients

2 cups full-fat cottage cheese
4 large eggs
4 tbsp sweetener of choice (sugar, maple syrup, or alternative sweetener)
2 tsp vanilla extract
2 tbsp cornstarch
1 tsp lemon zest
1½ cups blueberries, divided

Instructions

1. Preheat the Oven

Set the oven to 350°F (175°C) and grease an 8×8-inch baking dish thoroughly.

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2. Strain the Cottage Cheese

Place the cottage cheese in a fine mesh strainer and press gently for 2–3 minutes to remove excess liquid.

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3. Blend the Mixture

Combine the drained cottage cheese, eggs, sweetener, vanilla, and cornstarch in a blender. Blend until completely smooth, scraping the sides once as needed.

4. Check the Texture

The mixture should resemble a thick, creamy smoothie.

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If grainy → blend 10–15 seconds more
If too thick → add 1 tsp milk

5. Fold in Blueberries

Transfer to a bowl and gently fold in 1 cup of blueberries and the lemon zest without crushing the berries.

6. Fill the Baking Dish

Pour the batter into your prepared dish and tap it gently on the counter to release air bubbles.

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7. Bake

Bake for 35–40 minutes, or until the edges are set and a toothpick comes out mostly clean with a few moist crumbs.

8. Cool and Serve

Let cool for 10–15 minutes before slicing. Top with the remaining blueberries.

Pro Tips

Straining the cottage cheese helps prevent a watery bake.
Blend long enough for a silky texture—no visible curds.
Avoid overbaking by checking at the 35-minute mark.
Stir in the blueberries gently to keep the bake from turning purple.
Use parchment paper for easier removal if meal prepping.

Why This Recipe Works

Packed with protein for lasting energy
Naturally sweet without being heavy
Kid-approved and family-friendly
Excellent for meal prep
Uses simple, affordable ingredients
Balanced flavors of lemon, vanilla, and blueberries

Substitutions & Variations

Flavor Variations

Chocolate Twist: Add 2 tbsp cocoa powder and dark chocolate chips.
Tropical Style: Use coconut extract and fold in diced mango.
Lemon-Poppy Seed: Add extra zest and 1 tbsp poppy seeds.
Almond Joy: Add almond extract, shredded coconut, and a few chocolate chips.

Diet-Friendly Options

Keto: Swap sweetener for a low-carb alternative.
Gluten-Free: Already naturally gluten-free—just ensure extract labels are GF.
Dairy-Free: Use a dairy-free cottage cheese substitute if needed.

Make-Ahead, Storage & Reheating Guide

Refrigerate: Store slices in an airtight container for up to 5 days.
Freeze: Freeze individual pieces for up to 3 months; thaw overnight in the fridge.
Reheat: Warm in a 300°F oven for 5–7 minutes or microwave briefly until heated through.

Serving Ideas

Fresh berries for color and antioxidants
Greek yogurt for extra protein
A warm cup of coffee or tea
Chopped nuts for crunch
A drizzle of honey or maple syrup

Nutrition (Per Serving Estimate)

Calories: 160
Fat: 6g
Protein: 10g
Total Carbs: 16g
Fiber: 1g
Net Carbs: 15g

Frequently Asked Questions

Can I bake this in a muffin tin?

Yes! Bake at the same temperature for 18–22 minutes. Grease the cups well.

Can I use egg whites instead of whole eggs?

You can, but the texture will be softer. Use 6 egg whites to replace the 4 whole eggs.

How do I know when it’s done?

The top should be lightly golden, edges firm, and a toothpick should come out with a few moist crumbs.

This High-Protein Blueberry Cottage Cheese Breakfast Bake is the kind of recipe you’ll make again and again. It’s nourishing, easy, kid-friendly, and perfect for busy mornings. Whether served warm out of the oven or reheated during the week, it delivers comfort, flavor, and satisfying nutrition in every slice.