This Cottage Cheese Blueberry Breakfast Cake is a high-protein, moist, and fluffy cake packed with juicy blueberries. Perfect for a nutritious breakfast or snack!
Ingredients:
Dry Ingredients:
- 1 ½ cups all-purpose flour (or whole wheat flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional, for warmth)
Wet Ingredients:
- ¾ cup cottage cheese (full-fat or low-fat)
- ½ cup Greek yogurt (or sour cream)
- ½ cup honey or maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup melted butter or coconut oil
- 1 cup blueberries (fresh or frozen)
For Topping (Optional):
- 2 tablespoons oats
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
Instructions:
1. Preheat & Prepare the Pan:
- Preheat oven to 350°F (175°C).
- Grease a 9-inch round or square baking dish.
2. Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. Blend Wet Ingredients:
- In another bowl, whisk cottage cheese, Greek yogurt, honey, eggs, vanilla, and melted butter until smooth.
4. Combine & Fold in Blueberries:
- Gently mix the dry ingredients into the wet ingredients, stirring until just combined.
- Fold in blueberries without overmixing.
5. Add Topping & Bake:
- Sprinkle with oats, brown sugar, and cinnamon (if using).
- Bake for 30-35 minutes, or until a toothpick comes out clean.
6. Cool & Serve:
- Let cool for 10 minutes, then slice and serve.
- Enjoy warm or cold, plain or with a drizzle of honey!
Tips:
- For extra protein, add ½ scoop vanilla protein powder.
- Make it dairy-free by using plant-based yogurt and vegan butter.
- Store leftovers in the fridge for up to 4 days, or freeze for longer storage.
