Blueberry Cottage Cheese Breakfast Bake
Start your day with a delightful and wholesome Blueberry Cottage Cheese Breakfast Bake. This simple yet satisfying dish combines creamy cottage cheese with the natural sweetness of blueberries and a hint of cinnamon, creating a comforting casserole that's perfect for a leisurely morning or meal prep. It's an excellent way to enjoy a protein-rich breakfast without fuss.
Prep Time
10 minutes
Cook Time
30-35 minutes
Total Time
40-45 minutes (plus cooling time)
Servings
4 servings
Keywords
Why This Recipe Delivers
- Packed with protein from cottage cheese for sustained energy.
- Naturally sweetened with maple syrup or honey for a wholesome treat.
- Simple to prepare with minimal fuss, perfect for busy mornings.
- Versatile for serving warm or chilled, making it ideal for meal prep.
- Deliciously comforting with bursts of juicy blueberries in every bite.
Ingredients
- 250 g (1 cup) cottage cheese
- 2 large eggs
- 60 mL (1/4 cup) maple syrup or honey
- 2.5 mL (1/2 teaspoon) vanilla extract
- 2.5 mL (1/2 teaspoon) ground cinnamon
- 30 g (1/4 cup) oat flour
- 1.25 mL (1/4 teaspoon) baking powder
- 75 g (1/2 cup) fresh or frozen blueberries
- 0.5 g (Pinch) salt
- 5 mL (1 teaspoon) butter or oil, for greasing
Instructions
- Preheat your oven to 175°C (350°F). Lightly grease a small baking dish (approximately 15×20 cm or 6×8 inches) with butter or oil to prevent sticking and ensure easy removal of the bake.
- In a medium mixing bowl, combine the cottage cheese, eggs, maple syrup (or honey), vanilla extract, and cinnamon. Whisk these wet ingredients vigorously until the mixture is relatively smooth and well-combined. A few small cottage cheese curds are perfectly fine and add to the texture.
- Add the oat flour, baking powder, and a pinch of salt to the wet mixture. Stir gently with a spoon or spatula until all the dry ingredients are just incorporated. Be careful not to overmix, as this can lead to a tougher texture in the final bake.
- Carefully fold in the fresh or frozen blueberries. If using frozen blueberries, there's no need to thaw them first; simply add them straight from the freezer. Gently folding ensures they are evenly distributed without crushing them.
- Pour the blueberry cottage cheese mixture into the prepared baking dish. Use your spatula to spread the mixture evenly across the bottom of the dish, ensuring a consistent thickness for even baking.
- Place the baking dish in the preheated oven and bake for 30 to 35 minutes. The bake is ready when the center is set (a slight jiggle is acceptable, but it shouldn't be liquid) and the top has turned a beautiful golden brown color.
- Once baked, remove the dish from the oven and let it cool slightly on a wire rack for at least 10-15 minutes. This cooling period allows the bake to set further, making it easier to slice and serve. Enjoy warm, or refrigerate and serve chilled.
Tools You’ll Need
- Medium mixing bowl
- Whisk or spatula
- Measuring cups and spoons
- Small baking dish (approx. 15×20 cm or 6×8 inches)
- Wire cooling rack
Essential Success Tips
- Ensure your oven is fully preheated before baking to achieve optimal rise and texture.
- Do not overmix the batter once the oat flour is added; stirring until just combined prevents a dense bake.
- If using frozen blueberries, do not thaw them; add them directly to the mixture to prevent excessive bleeding of color.
- Allow the bake to cool slightly after removing it from the oven. This helps it set properly and makes for cleaner slices.
- Adjust the amount of maple syrup or honey to your preference, tasting the batter before adding blueberries if desired.
Professional Cooking Secrets
- For an extra layer of flavor and a slightly richer texture, use full-fat cottage cheese. The higher fat content contributes to a more tender and moist bake.
- To achieve a subtly complex flavor profile, add a tiny grating of fresh nutmeg or a pinch of cardamom along with the cinnamon. These spices beautifully complement blueberries.
- Enhance the topping by sprinkling a few extra blueberries and a light dusting of oat flour or a crumble topping (oats, butter, brown sugar) over the mixture before baking for added texture and visual appeal.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. It can be enjoyed cold or gently reheated.
- Variations: Feel free to experiment with other berries like raspberries or mixed berries. A lemon zest addition to the batter also brightens the flavor considerably.
- Serving Suggestion: Serve plain, with a dollop of Greek yogurt, a drizzle of extra maple syrup, or a sprinkle of chopped nuts for added crunch.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Absolutely! You can use fresh or frozen blueberries interchangeably in this recipe. There's no need to thaw frozen blueberries; simply fold them into the batter directly from the freezer.
Is this bake suitable for meal prepping?
Yes, this Blueberry Cottage Cheese Breakfast Bake is excellent for meal prepping. You can bake it ahead of time and store individual portions in the refrigerator. It reheats well or can be enjoyed chilled straight from the fridge.
Can I make this recipe gluten-free?
This recipe is already naturally gluten-free if you ensure your oat flour is certified gluten-free. Most commercial oat flours are, but always check the label if you have a severe gluten sensitivity or allergy.
Nutrition Facts (Per Serving)
Calories: Approximately 280-320, Protein: 15-20g, Fat: 10-15g, Carbohydrates: 30-35g (per serving, estimated based on typical ingredients).
Allergy Information
Contains dairy (cottage cheese) and eggs. For a dairy-free version, consider substituting cottage cheese with a plant-based alternative if available, or exploring other dairy-free breakfast bake recipes. Naturally gluten-free if certified gluten-free oat flour is used.
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