Light, tangy, and ridiculously easy to pull together, this cottage cheese blueberry bake is the kind of recipe you’ll reach for when you want a cozy brunch, a protein-rich snack, or a make-ahead breakfast that feels a little special. It’s basically a cross between a baked custard and a pancake — creamy from the cottage cheese, subtly sweet from honey or maple, and studded with bright blueberries. It bakes up golden at the edges and custardy in the middle, and you can serve it warm, room temperature, or chilled.
Why you’ll love this dish
This recipe checks a lot of boxes: low-effort prep, pantry-friendly ingredients, and a pleasing balance of protein and carbs that keeps you full. It’s friendly for busy mornings, kid-approved, and easy to scale up for a crowd. Because the base is cottage cheese and eggs, it also reheats well and makes a great option for meal prep.
“A surprisingly decadent breakfast that feels like a treat — but is actually healthy. We loved the creamy texture and burst of blueberries.” — home cook review
If you’re planning a brunch spread, this sweet bake pairs beautifully with savory dishes; try serving it alongside a rich, herb-infused salmon for contrast, such as Baked Boursin Salmon.
How this recipe comes together
Start by blending cottage cheese with eggs, a touch of sweetener, oats (or oat flour), vanilla, baking powder, and salt until completely smooth. That step creates a custardy, lump-free batter — no hand-whisking required. Fold in blueberries and lemon zest, pour into a lightly greased small baking dish, and bake until the top is set and the edges are golden. Rest briefly, slice, and serve with an extra drizzle of honey or maple syrup.
This is a quick one-bowl (technically one-blender) recipe that takes minimal hands-on time: about 5 minutes to mix, 25–30 minutes to bake.
What you’ll need
- 1 cup cottage cheese (full-fat for richer texture, or low-fat if preferred)
- 2 large eggs
- 2 tbsp honey or maple syrup (plus extra for drizzling) — use maple for a vegan-ish flavor profile (note eggs and dairy still present)
- ½ tsp vanilla extract
- ½ cup rolled oats or ½ cup oat flour (rolled oats will give some texture; pulse them in a blender first if you want a smoother bake)
- ½ tsp baking powder
- Pinch of salt
- ½ cup fresh or frozen blueberries (no need to thaw if frozen, see tips below)
- Optional: zest of ½ lemon for brightness
Ingredient notes/substitutions:
- Rolled oats can be swapped for oat flour for a smoother custard. Almond flour will alter texture and moisture — use cautiously.
- For less sweetness, reduce the honey/maple to 1 tbsp.
- Cottage cheese texture varies by brand; if yours is very lumpy, blend a bit longer or use low-fat for a firmer set.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly grease a small baking dish (about 8×8-inch or similar shallow dish).
- Add cottage cheese, eggs, honey or maple syrup, vanilla, oats (or oat flour), baking powder, and a pinch of salt to a blender. Blend until the mixture is very smooth and creamy, about 30–45 seconds.
- Transfer the blended batter to a bowl. Gently fold in the blueberries and lemon zest if using — folding prevents the berries from bursting and turning the batter purple.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake for 25–30 minutes, or until the edges are lightly golden and the center is set (a toothpick inserted in the center should come out mostly clean).
- Remove from the oven and let rest for 5–10 minutes before slicing. Serve warm or at room temperature with an extra drizzle of honey or maple syrup.
Timing: active time ~10 minutes, bake time 25–30 minutes, total ~35–40 minutes.
How to plate and pair
Best ways to enjoy this: slice into squares and serve warm with a drizzle of honey and a sprinkle of extra lemon zest or toasted oats for crunch. For brunch, pair the blueberry bake with something savory to balance the sweetness — a simple green salad or a rich baked salmon adds contrast. Try serving it alongside Baked Salmon with Garlicky Spinach & Mozzarella for an elegant, balanced plate.
Other pairing ideas:
- Greek yogurt and extra berries for a double-dairy, textural contrast.
- Crispy bacon or smoked salmon for salty-sweet interplay.
- A dollop of ricotta or crème fraîche for extra creaminess.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: You can freeze individual slices in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Warm slices in a 325°F (160°C) oven for 8–12 minutes or microwave for 20–40 seconds per slice, depending on your microwave’s power. Cover loosely when reheating to avoid drying.
- Food safety: Because this recipe contains eggs and dairy, keep it refrigerated and discard if left at room temperature for more than 2 hours.
Helpful cooking tips
- Smooth batter: If you want an ultra-smooth custard, use oat flour or blitz rolled oats to a fine powder before blending.
- Prevent sogginess: If using frozen blueberries, fold them in frozen (don’t thaw) to prevent excess bleeding into the batter.
- Test for doneness: The center should be set but still slightly soft — it will continue to firm while resting. Avoid overbaking to keep it tender.
- Lemon zest: Add zest sparingly; a little goes a long way in cutting the sweetness and brightening the flavor.
- Dish size: A slightly larger dish will produce a thinner bake that cooks faster; adjust bake time accordingly.
Creative twists
- Citrus-Blueberry: Add 1 tsp orange zest with the lemon for a layered citrus flavor.
- Nutty crunch: Sprinkle chopped toasted almonds, walnuts, or pecans on top before baking.
- Spiced version: Add ¼ tsp cinnamon and a pinch of nutmeg for cozy warmth.
- Lower-carb: Use unsweetened almond flour in place of oats and reduce sweetener.
- Fruit swaps: Replace blueberries with raspberries, chopped strawberries, or a mix of berries.
- Vegan-ish adaptation: For a dairy-free version you’ll need creative swaps — use silken tofu or blended cashew cream in place of cottage cheese and a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg). Results and texture will differ.
Common questions
Q: Can I use frozen blueberries?
A: Yes. Fold them in frozen so they stay intact and don’t bleed as much color into the batter. Baking time may be a minute or two longer.
Q: Can I make this ahead for a brunch?
A: Absolutely. Bake the day before, refrigerate, and reheat in a low oven (325°F / 160°C) for 8–12 minutes before serving. It also tastes great at room temperature.
Q: Is this high in protein?
A: Yes — thanks to the cottage cheese and eggs, this bake offers a good protein boost compared with many sweet breakfast bakes or muffins.
Q: Can I substitute Greek yogurt for cottage cheese?
A: You can, but the texture will be slightly different; use thick Greek yogurt strained well, and expect a softer set. You may also need to adjust the oats/flour ratio for moisture.
Q: Will it stick to the dish?
A: Lightly grease the baking dish with butter or nonstick spray. For easy removal and cleaner slices, line the dish with parchment leaving an overhang for lifting.
If you want other oven-baked mains to round out a brunch spread, check the savory salmon options linked above for complementary flavors and easy entertaining ideas.
Print
Cottage Cheese Blueberry Bake
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A light and tangy baked dish combining cottage cheese and blueberries, perfect for brunch or as a healthy snack.
Ingredients
- 1 cup cottage cheese (full-fat or low-fat)
- 2 large eggs
- 2 tbsp honey or maple syrup (plus extra for drizzling)
- ½ tsp vanilla extract
- ½ cup rolled oats or ½ cup oat flour
- ½ tsp baking powder
- Pinch of salt
- ½ cup fresh or frozen blueberries
- Optional: zest of ½ lemon
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a small baking dish (about 8×8-inch).
- In a blender, combine cottage cheese, eggs, honey or maple syrup, vanilla, oats (or oat flour), baking powder, and salt. Blend until very smooth and creamy, about 30–45 seconds.
- Transfer the batter to a bowl and gently fold in the blueberries and lemon zest, if using.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25–30 minutes, or until the edges are golden and the center is set.
- Let rest for 5–10 minutes before slicing. Serve warm or at room temperature with an extra drizzle of honey or maple syrup.
Notes
For a smoother batter, pulse rolled oats to a fine powder before blending. Use frozen blueberries directly to prevent excess bleeding.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American