Description
This High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese is a nutritious and delicious morning treat, packed with fresh blueberries, zesty lemon, and creamy cottage cheese. It’s a protein-rich, naturally sweetened bake that’s perfect for a wholesome start to your day.
Ingredients
Scale
Base Ingredients
- 1 1/2 cups cottage cheese
- 3 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
Fruit
- 1 cup fresh blueberries
For Greasing
- Butter or nonstick spray for greasing
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish with butter or nonstick spray to prevent sticking.
- Blend Ingredients: In a blender or food processor, combine cottage cheese, eggs, maple syrup, vanilla extract, lemon zest, lemon juice, cornstarch, and salt. Blend until the mixture is smooth and creamy.
- Add Blueberries: Gently fold in the fresh blueberries using a spatula to avoid breaking them and maintain their texture.
- Pour Mixture: Pour the batter into the greased baking dish and smooth the surface evenly.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the center is set and the edges turn golden brown.
- Cool and Serve: Allow the bake to cool for at least 10 minutes before slicing and serving to let it set properly.
Notes
- Use fresh blueberries for the best texture and flavor; frozen blueberries can be used but may add extra moisture.
- Letting the bake cool fully before slicing helps maintain clean portions.
- Maple syrup adds natural sweetness, but you can adjust to taste or substitute with honey.
- This bake can be stored in the refrigerator for up to 3 days and enjoyed cold or warmed.
- For a dairy-free option, substitute cottage cheese with a plant-based alternative, noting texture changes.
