For an extra burst of flavor, try adding a sprinkle of turbinado sugar to the top of the cake before baking. If you don't have fresh blueberries, frozen blueberries can be used. Do not thaw, and toss with the flour as indicated in the recipe. The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Cottage Cheese Blueberry Breakfast Cake
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 25 mins
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SERVING10 People
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VIEWS13
Wake up to a slice of sunshine with this delightful Cottage Cheese Blueberry Breakfast Cake. Bursting with juicy blueberries and a hint of lemon, this moist and tender cake is a perfect way to start your day or enjoy as a guilt-free treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol40 mg
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Fiber2 g
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Protein6 g
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Saturated Fat1 g
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Sodium280 mg
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Sugar25 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all ingredients. (5 minutes)
02
StepPreheat the oven to 350 degrees F (180 degrees C). Grease a 9x5-inch loaf pan. Line the pan with parchment paper, leaving a 2-inch overhang for easy removal. (10 minutes)
03
StepIn a large bowl, whisk together 1 1/4 cup all-purpose flour, whole wheat flour, baking powder, and salt until well combined. (5 minutes)
04
StepIn a blender, combine cottage cheese, honey, melted coconut oil (or neutral oil), lemon zest, lemon juice, and vanilla extract. Blend until smooth and creamy. (5 minutes)
05
StepIn a separate bowl, stir the lightly beaten eggs into the blended cottage cheese mixture. (2 minutes)
06
StepAdd the wet cottage cheese mixture to the dry flour mixture. Gently stir until just combined. Be careful not to overmix. (5 minutes)
07
StepIn a small bowl, toss the fresh blueberries with the remaining 1 tablespoon of all-purpose flour. This will prevent them from sinking to the bottom of the cake. (3 minutes)
08
StepGently fold the floured blueberries into the cake batter. (2 minutes)
09
StepPour the batter into the prepared loaf pan, spreading evenly. (1 minute)
10
StepBake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center comes out clean. (60 minutes)
11
StepLet the cake cool in the pan on a wire rack for 10 minutes before removing it from the pan. (10 minutes)
12
StepCarefully remove the cake from the pan using the parchment paper overhang. Let it cool completely on a wire rack before slicing and serving. (60 minutes)
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Violet Grant
Jul 1, 2025I substituted almond flour for the whole wheat flour and it was still delicious.
Sid Schoen
Jun 29, 2025The cottage cheese adds a lovely tanginess to the cake. I'll definitely be making this again.
Jocelyn Harber
Jun 29, 2025I made this for a brunch and it was a huge hit! Everyone loved it.
Alaina Cruickshank
Jun 15, 2025This is my new favorite breakfast cake recipe!
Amya Hane
Jun 15, 2025This cake is so moist and delicious! The lemon and blueberry flavors are perfect together.
Jermey Collins
Jun 15, 2025I added a streusel topping and it was amazing!
Donna Dicki
Jun 14, 2025My kids loved this cake! It's a great way to sneak in some extra fruit.
Cassandre Kilbacksawayn
Jun 4, 2025Easy to follow recipe and the cake turned out great!