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Blueberry Cottage Cheese Breakfast Bake

Blueberry cottage cheese bake is a high-protein breakfast casserole with a creamy, set custard and plump blueberries baked until golden. Blend-and-bake method makes an easy brunch bake with a slightly domed top and powdered sugar finish.
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Prep Time 10 minutes
Cook Time 35 minutes
rest 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Blueberries
  • 1.5 cup blueberries Fresh or frozen; if frozen, bake straight from frozen.
Cottage cheese custard
  • 2 cup full-fat cottage cheese
  • 4 large eggs
  • 3 tbsp honey or maple syrup Use honey for a deeper flavor or maple syrup for a lighter sweetness.
  • 1 tsp vanilla extract
  • 0.5 cup oat flour or all-purpose flour Oat flour keeps it hearty; all-purpose works too.
  • 1 tsp baking powder
  • 0.5 tsp cinnamon
  • 1 pinch salt
Serving
  • 1 powdered sugar For dusting right after resting.
  • 1 maple syrup For serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and grease an 8x8 or 9x9 baking dish for easy release.
Blend the custard
  1. Blend cottage cheese, eggs, honey, vanilla, oat flour, baking powder, cinnamon, and salt until smooth, with no visible lumps.
Assemble and top with blueberries
  1. Pour the batter into the prepared dish, then scatter the blueberries evenly over the top and press some in gently so they’re partially set.
Bake
  1. Bake at 375°F for 30–35 minutes, until the center is fully set and the top is golden (a light jiggle should remain only at the edges).
Rest, finish, and serve
  1. Rest for 10 minutes to let the custard set, then dust with powdered sugar and slice; serve with maple syrup.

Notes

For the smoothest cottage cheese custard, blend until fully uniform before pouring. Store covered in the refrigerator up to 4 days; reheat individual squares in the microwave until warm. Freezing is not recommended because blueberries and custard texture can soften. If you want a lower-sugar option, swap honey/maple syrup for a sugar-free syrup that measures like syrup (use the sweetness level you prefer).