Description

This High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese is the ultimate balance of delicious and nutritious. With a rich, creamy texture from blended cottage cheese, zesty lemon, and juicy blueberries, it makes a perfect make-ahead breakfast, post-workout snack, or brunch treat. Naturally gluten-free and packed with protein, it’s easy to bake, store, and love.

Ingredients

1 cup cottage cheese

2 large eggs

3 tablespoons maple syrup or honey

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

1/2 cup oat flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup blueberries (fresh or frozen)

Instructions

1. Preheat oven to 350°F (175°C) and grease or line an 8×8-inch baking dish with parchment paper.

2. In a blender, combine cottage cheese, eggs, maple syrup (or honey), lemon juice, lemon zest, and vanilla. Blend until smooth.

3. In a separate mixing bowl, whisk together oat flour, baking powder, and salt.

4. Pour the blended wet mixture into the dry ingredients and gently stir to combine.

5. Fold in the blueberries using a rubber spatula, taking care not to crush them.

6. Pour the batter into the prepared dish and spread evenly.

7. Bake for 35–40 minutes or until golden and a toothpick inserted in the center comes out clean.

8. Let cool in the pan for at least 15 minutes before slicing and serving.

Notes

For best texture, blend the cottage cheese until completely smooth.

Toss frozen blueberries in oat flour before adding to prevent sinking and color bleed.

Cool completely before slicing to maintain structure.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 110
Sugar: 5g
Sodium: 170mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 9g
Cholesterol: 55mg

Keywords: high-protein, breakfast, cottage cheese, blueberry, lemon, gluten-free