🛒 Ingredients (Serves 6–8)
- 2 cups cottage cheese (full-fat for creamier texture)
- 2 large eggs
- ¼ cup honey or maple syrup (or sweetener of choice)
- 1 tsp vanilla extract
- ½ tsp lemon zest (optional but brightens flavor)
- 2 tbsp all-purpose flour (or almond flour for gluten-free)
- 1 cup fresh blueberries
- Pinch of salt
Optional topping:
- Extra blueberries
- Sprinkle of cinnamon
- Powdered sugar after baking
👩🍳 Instructions
1️⃣ Preheat
- Preheat oven to 350°F (175°C).
- Lightly grease an 8×8 baking dish or small casserole.
2️⃣ Blend
- In a blender or food processor, blend cottage cheese until smooth.
- Add eggs, honey, vanilla, lemon zest, flour, and salt.
- Blend again until creamy.
3️⃣ Add Blueberries
- Pour mixture into baking dish.
- Gently fold or sprinkle blueberries evenly throughout.
4️⃣ Bake
- Bake 35–40 minutes until center is set but slightly soft.
- It will firm up as it cools.
5️⃣ Cool
- Let cool at least 15–20 minutes before slicing.
✨ Texture Tips
- Blend thoroughly for cheesecake-like texture.
- Skip blending for a more rustic, textured bake.
- Don’t overbake — it should jiggle slightly in the center.
🥥 Make It Low-Carb
- Replace honey with monk fruit or erythritol.
- Use almond flour instead of regular flour.
- Net carbs drop significantly.
🍽 Serve It With
- Greek yogurt
- Extra fresh berries
- A drizzle of warm blueberry compote
- Whipped cream for dessert-style
If you’d like, I can also give you:
- 🧁 Muffin version
- 🧀 High-protein cheesecake style
- 🍋 Lemon blueberry version
- 🍓 Mixed berry cottage bake