High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese

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Looking for a morning treat that’s both nutritious and indulgent? This High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese is bursting with zesty lemon flavor and sweet blueberries, layered into a soft, creamy, and protein-rich base. It’s the kind of breakfast that feels like dessert—but fuels your day like a champ.

The secret to this bake’s crave-worthy texture lies in the humble cottage cheese. Blended until silky smooth, it adds richness and moisture without piling on excess fat. Paired with juicy blueberries and brightened with lemon zest, this bake is light, fluffy, and deeply satisfying. Perfect for make-ahead breakfasts, brunches, or post-workout refuels.

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Preparation Phase & Tools to Use

Before diving into the batter, gather a few key tools that will make the process smooth and foolproof:

• Blender or Food Processor – Crucial for turning cottage cheese into a creamy, lump-free base. This step ensures the final texture is silky, not gritty.
• Mixing Bowls – One for wet ingredients and one for dry. Separating them initially helps achieve an even mix when they’re combined.
• Rubber Spatula – Ideal for gently folding the blueberries into the batter without squishing them.
• 8×8-inch Baking Dish – The perfect size for a thick, sliceable bake. A ceramic or glass dish will heat evenly and help maintain moisture.
• Parchment Paper or Non-Stick Spray – To keep your bake from sticking and make cleanup a breeze.

These simple tools ensure an easy prep and a perfect result every time. Once everything’s set up, you’re ready to mix and bake your way to a better breakfast.

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Ingredients for the High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese

Each ingredient in this breakfast bake brings a purpose, balancing flavor, texture, and nutrition:

• Cottage Cheese – The protein powerhouse that gives this bake its creamy base and fluffy texture.
• Eggs – Essential for binding everything together and adding richness.
• Maple Syrup or Honey – A touch of natural sweetness that complements the tart lemon and juicy blueberries.
• Fresh Lemon Zest and Juice – For that bright citrus kick that makes the whole dish sing.
• Vanilla Extract – Adds a warm undertone and depth of flavor.
• Oat Flour – Keeps the recipe gluten-free and provides structure without heaviness.
• Baking Powder – Gives the bake its rise and airiness.
• Blueberries (Fresh or Frozen) – The juicy bursts of fruit in every bite. They pair beautifully with lemon and bring antioxidants.
• Pinch of Salt – Enhances all the flavors and balances the sweetness.

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How To Make the High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese

Step 1: Blend the Cottage Cheese Base

Add the cottage cheese, eggs, maple syrup or honey, lemon juice, lemon zest, and vanilla extract into a blender. Blend until smooth and creamy—no lumps!

Step 2: Mix Dry Ingredients Separately

In a mixing bowl, whisk together oat flour, baking powder, and a pinch of salt. This helps distribute the leavening evenly for a better rise.

Step 3: Combine Wet and Dry Ingredients

Pour the blended mixture into the bowl of dry ingredients. Use a spatula to gently combine, avoiding overmixing.

Step 4: Fold in the Blueberries

Carefully fold in the blueberries, making sure they’re evenly dispersed but not crushed.

Step 5: Pour and Bake

Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish and pour in the batter. Bake for 35–40 minutes or until the top is golden and a toothpick comes out clean.

Step 6: Cool and Slice

Let the bake cool in the pan for at least 15 minutes before slicing. This helps set the structure and enhances flavor.

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Serving and Storing Your High-Protein Lemon Blueberry Breakfast Bake

This breakfast bake is best served slightly warm or at room temperature. The creamy interior and bursts of blueberry taste like a cross between cheesecake and a muffin—comforting and refreshing all at once. For a full breakfast, serve with a dollop of Greek yogurt, a drizzle of extra honey, or alongside a protein smoothie.

To store, let the bake cool completely, then cover and refrigerate for up to 5 days. It also freezes beautifully. Slice into portions, wrap individually, and store in an airtight container or freezer bag for up to 2 months. Reheat in the microwave or enjoy chilled.

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Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes! Just be sure to toss them in a little oat flour before folding them into the batter—this helps prevent them from sinking to the bottom and minimizes bleeding.

What if I don’t have oat flour?

You can blend rolled oats in a blender until fine to make your own oat flour. Alternatively, almond flour or whole wheat flour can work, but may slightly alter the texture.

Is this bake suitable for meal prep?

Absolutely. It holds its shape and flavor well for several days, making it perfect for breakfast on the go or quick weekday mornings.

Can I make this dairy-free?

Try substituting the cottage cheese with a dairy-free high-protein yogurt alternative. Make sure it’s thick enough to mimic the creamy texture.

Can I double the recipe?

Yes—just bake it in a 9×13-inch dish and increase the bake time by about 10–15 minutes, or until fully set in the center.

What does this taste like?

It’s like if cheesecake and lemon loaf had a healthy baby. Soft, moist, with just the right amount of sweetness and brightness from the lemon.

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Want More Breakfast Ideas with a Protein Boost?

If this High-Protein Lemon Blueberry Breakfast Bake has your mornings feeling brighter, you’ll want to try more of these nourishing bites:

• Cottage Cheese Egg Bites Recipe – Perfectly portioned and protein-packed.
• Best Fluffy Pancake Recipe – A weekend-worthy stack you can meal prep.
• Zucchini Carrot Oatmeal Muffins Recipe – Hidden veggies meet wholesome sweetness.
• Keto Breakfast Plate with Creamy Scrambled Eggs – For low-carb energy and serious satisfaction.

Save This Recipe for Later

📌 Save this recipe to your Pinterest breakfast board so you can come back to it any time: Follow me on Pinterest – Life With Olivia

And let me know in the comments how yours turned out. Did you go heavy on the lemon zest? Maybe swap in raspberries instead? I’d love to hear your twist on it.

Let’s inspire each other to love breakfast again. Questions and feedback welcome!

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