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High-Protein Blueberry Cottage Cheese Breakfast Bake

A protein-packed, soft breakfast bake featuring creamy cottage cheese, fresh blueberries, and a hint of lemon.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Modern
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Batter Ingredients
  • 2 cups low-fat cottage cheese 450g
  • 1/2 cup unsweetened apple juice 120ml
  • 2 large eggs
  • 1/2 cup almond flour 60g
  • 1/4 cup vanilla protein powder 25g
  • 1/2 cup granulated sweetener 100g, monk fruit or erythritol blend
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 lemon zest zest of 1 lemon
Toppings
  • 1 1/2 cups fresh blueberries 225g, divided
  • 2 tbsp chopped almonds 30g

Equipment

  • Blender
  • 8x8-inch ceramic baking dish
  • Rubber spatula
  • Wire rack

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease an 8x8-inch ceramic baking dish.
  2. Combine cottage cheese, apple juice, eggs, almond flour, protein powder, sweetener, baking powder, vanilla extract, and lemon zest in a blender; blend until smooth.
  3. Gently fold 1 cup of blueberries into the blended batter using a rubber spatula.
  4. Pour the batter into the prepared baking dish and smooth the top.
  5. Scatter the remaining 1/2 cup of blueberries and the chopped almonds over the surface.
  6. Tap the dish on the counter to release air bubbles.
  7. Bake for 35–40 minutes until golden brown and a toothpick inserted in the center comes out clean.
  8. Cool in the dish on a wire rack for 10 minutes before slicing into 4 squares.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze individually for up to 2 months.