Blueberry Cottage Cheese Breakfast Bake

This Blueberry Cottage Cheese Breakfast Bake is a delicious, protein-packed way to start the day. With bursts of juicy blueberries and the creamy texture of cottage cheese, it’s a light yet satisfying breakfast that feels indulgent while staying nutritious. Whether I’m meal-prepping for the week or making a cozy weekend breakfast, this bake always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it’s easy to throw together, high in protein, and naturally sweet from the blueberries. The cottage cheese adds a unique texture and richness without making the dish heavy. It’s also gluten-free, and I can make it ahead of time to simplify my mornings. I often warm it up with a bit of honey or maple syrup on top, and it tastes just as good as fresh out of the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cottage cheese
• Eggs
• Rolled oats
• Baking powder
• Honey or maple syrup
• Vanilla extract
• Fresh or frozen blueberries
• Cinnamon
• Salt
• Optional: lemon zest for brightness

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing a baking dish.

2. In a large bowl, I mix together the cottage cheese, eggs, honey (or maple syrup), and vanilla extract until smooth.

3. Then, I stir in the oats, baking powder, cinnamon, and a pinch of salt.

4. I gently fold in the blueberries and, if I’m using it, a little lemon zest for extra zing.

5. I pour the mixture into the prepared baking dish and smooth the top.

6. It goes into the oven for about 35–40 minutes, or until the center is set and the edges are golden.

7. After baking, I let it cool slightly before slicing and serving.

Servings and timing

This recipe makes about 6 servings and takes roughly 45 minutes total: 10 minutes to prep and 35 minutes to bake. It’s great for a small family breakfast or to portion out for meal prep.

Variations

I sometimes swap the blueberries for raspberries or chopped strawberries for a different twist. For a heartier version, I’ve added a scoop of protein powder or even a tablespoon of almond butter to the mix. If I’m craving something more dessert-like, I sprinkle a little brown sugar on top before baking for a caramelized crust.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. When I want to reheat it, I just pop a slice in the microwave for 30–60 seconds. It also freezes well—just wrap individual portions and thaw overnight in the fridge before reheating.

FAQs

Can I use frozen blueberries?

Yes, I can use frozen blueberries straight from the freezer. I just make sure to toss them with a little flour or oats to prevent them from sinking to the bottom.

Is this bake gluten-free?

As long as I use certified gluten-free oats, the recipe stays gluten-free.

Can I make it dairy-free?

To make it dairy-free, I swap the cottage cheese for a plant-based version or try a thick dairy-free yogurt. The texture changes slightly but it still tastes great.

How do I know when it’s fully baked?

I check the center with a toothpick—if it comes out clean and the top is golden, it’s done. It should feel set and not jiggly in the center.

Can I prepare this the night before?

Yes, I often prep the mixture the night before, pour it into the dish, and refrigerate. In the morning, I bake it fresh—it makes things so much easier.

Conclusion

This Blueberry Cottage Cheese Breakfast Bake is one of my favorite ways to enjoy a healthy, satisfying breakfast without a lot of fuss. It’s flexible, filling, and full of flavor. Whether I’m eating it warm out of the oven or grabbing a slice on a busy weekday, it always brings a little brightness to my morning.

Blueberry Cottage Cheese Breakfast Bake

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

Start your day with this Blueberry Cottage Cheese Breakfast Bake – a wholesome, protein-rich breakfast packed with juicy blueberries and creamy cottage cheese. Naturally sweetened and gluten-free, it’s perfect for meal prep or a cozy weekend brunch.

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Ingredients

• 1 ½ cups cottage cheese
• 3 large eggs
• 1 ½ cups rolled oats (certified gluten-free if needed)
• 1 tsp baking powder
• 3–4 tbsp honey or maple syrup (to taste)
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• ½ tsp ground cinnamon
• Pinch of salt
• Optional: 1 tsp lemon zest

 

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Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. In a large bowl, whisk together cottage cheese, eggs, honey or maple syrup, and vanilla extract until smooth.
3. Stir in oats, baking powder, cinnamon, and salt.
4. Gently fold in blueberries and optional lemon zest.
5. Pour mixture into the prepared baking dish and smooth the top.
6. Bake for 35–40 minutes, or until center is set and top is golden.
7. Let cool slightly before slicing. Serve warm or at room temperature.

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Notes

1. Swap blueberries for raspberries or chopped strawberries.
2. Add protein powder or a spoonful of almond butter for extra protein.
3. For a dessert-like version, sprinkle brown sugar on top before baking.
4. Store in the fridge for up to 5 days or freeze in portions for longer storage.
5. Reheat in the microwave for 30–60 seconds.