Pin Last winter I started experimenting with high-protein breakfasts that actually felt like eating something good, not just fuel. This blueberry cottage cheese bake happened on a morning when I was tired of eggs and wanted something sweet but substantial. The texture surprised me: creamy like cheesecake but with this satisfying, light bounce. Now it is a regular in my kitchen rotation, especially when I need breakfast ready for the week ahead.
I once made this for a brunch when two friends were running a marathon that afternoon. They kept texting me afterward asking for the recipe because it hit that perfect spot of feeling indulgent but still light enough to run on. One of them now calls it her race-day breakfast.
Ingredients
- Cottage cheese: Full-fat gives you richer flavor and creaminess, but low-fat works beautifully if you are watching calories
- Greek yogurt: Adds tang and structure, helping the bake set while keeping it tender
- Eggs: These bind everything together and provide that protein boost you are looking for
- Cornstarch or flour: Just enough to give the bake body without making it heavy or cakey
- Blueberries: Fresh berries burst more dramatically, but frozen work fine and they are perfect for off-season baking
Instructions
- Get your oven ready:
- Preheat to 350°F and grease an 8-inch square baking dish with butter or oil
- Mix the base:
- Whisk cottage cheese, yogurt, milk, eggs, sugar, vanilla, cinnamon, lemon zest, cornstarch, and salt until completely smooth
- Add the fruit:
- Gently fold in blueberries so they do not all burst
- Bake until set:
- Pour into your dish and bake for 35 to 40 minutes until the center is just set and the top has a little golden color
- Let it rest:
- Cool for at least 10 minutes so it firms up enough to slice cleanly
Pin This bake became my go-to when I started meal-prepping Sundays. There is something satisfying about pulling it out of the fridge all week, knowing breakfast is handled and it is actually something I look forward to eating.
Make It Your Own
Berries are classic, but I have made this with sliced peaches in summer and tart cherries in fall. The structure stays the same, just swap fruit and maybe adjust sweetener depending on how tart your fruit is.
Serving Ideas
Warm from the oven with a little extra yogurt on top is my favorite way. Chilled, it works well with honey or maple syrup if you want more sweetness. Sliced almonds add crunch, but they are optional.
Storage And Reheating
This keeps well in the refrigerator for up to five days, making it perfect for busy mornings. Reheat individual portions in the microwave for about 30 seconds, or eat it cold straight from the fridge if you are rushing.
- Cut it into squares before storing so you can grab and go
- Freeze portions for up to two months if you want to make a double batch
- Thaw frozen portions in the fridge overnight for best texture
Pin Simple, satisfying, and genuinely good for you. This is the kind of breakfast that makes waking up feel easier.
Recipe Q&A
- → Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. Fold them in gently to avoid excess moisture and maintain the bake's texture.
- → How do I make this dairy-free?
Replace cottage cheese, Greek yogurt, and milk with plant-based alternatives to keep it dairy-free while maintaining creaminess.
- → What can I substitute for cornstarch?
All-purpose flour is a suitable substitute to help set the bake if cornstarch is unavailable.
- → Can I add nuts for extra texture?
Yes, sprinkling sliced almonds or chopped nuts on top before baking adds a pleasant crunch.
- → Is it better served warm or cold?
This dish is delicious both warm and chilled, allowing flexibility based on your preference.