Blueberry Cottage Cheese Breakfast Bake
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This blueberry cottage cheese breakfast bake tastes like cheesecake for breakfast! With 17g of protein, fewer than 250 calories and just one dish and a blender needed, it’s the ultimate easy, healthy breakfast.
I’ve been on such a cottage cheese kick lately because it’s just so versatile. From cottage cheese banana bread to cottage cheese pasta, it adds the perfect creamy texture and a big boost of protein to both sweet and savory recipes.
This blueberry cottage cheese breakfast bake reminds me a lot of baked oatmeal, just without the rolled oats. The texture is light and custardy, almost like cheesecake for breakfast. With 17g of protein and under 250 calories per serving, it’s the perfect balanced breakfast that I feel good about eating.
“Absolutely delicious! And so simple to make. My 4-year old said it’s “super duper yummy” (the equivalent of an Olivia chef kiss). It’s almost a cross between cheesecake and a pancake. I will definitely be making this again soon!”
Table of Contents
Why I Love This Breakfast Bake
- Simple ingredients: Made with less than 10 pantry staple ingredients you probably already have on hand.
- Quick to make: Just blend, pour and bake. Everything comes together in one dish and a blender for minimal cleanup.
- Healthy and satisfying: Each serving has 17g of protein and under 250 calories, so it’s a balanced way to start the day.
- Meal prep friendly: Bake once and enjoy all week for a quick grab-and-go breakfast.
- Perfect for brunch: It looks impressive enough to serve for the holidays but is easy enough for any morning.
Ingredients Needed
- cottage cheese – the star of the show! I recommend full-fat for the best creamy texture and flavor. My favorite brand is Good Culture. It has the perfect texture!
- eggs – helps bind everything together and give the breakfast bake structure.
- maple syrup – adds natural sweetness and moisture.
- oat flour – keeps it wholesome while giving the bake a soft, cake-like texture. Use store-bought or make homemade oat flour.
- blueberries – fresh or frozen both work. They add sweetness and juicy bursts in every bite.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions & Variations
- Cottage cheese: You can use low-fat cottage cheese if you prefer, though the texture will be slightly less creamy.
- Maple syrup: Honey or agave nectar also work, or use a sugar-free syrup to reduce the carbs.
- Blueberries: Try raspberries, strawberries or a mix of berries for a fun flavor twist.
- Add-ins: Mix in a sprinkle of lemon zest for brightness or a handful of chopped nuts for crunch.
How to Make Blueberry Cottage Cheese Breakfast Bake
Step 1: Add the cottage cheese, eggs, maple syrup, vanilla, oat flour, baking powder, cinnamon and salt to a blender or food processor. Blend until smooth and creamy.
Step 2: Gently stir the blueberries into the blended mixture.
Step 3: Pour the batter into your prepared baking dish and scatter a few extra blueberries on top.
Step 4: Place in the oven and bake for about 35–40 minutes, or until the top is golden and the center is set.
Brittany’s Baking Tips!
- Use full-fat cottage cheese: It gives the bake the creamiest, most cheesecake-like texture.
- Blend until smooth: Make sure the batter is fully blended before folding in the blueberries so you don’t end up with curds of cottage cheese.
- Check for doneness: The bake should be golden on top and set in the center. A toothpick should come out mostly clean.
- Let it cool slightly: This helps the texture firm up and makes it easier to slice cleanly.
How to Store & Reheat
- Store: Let the bake cool completely, then cover and store in an airtight container in the refrigerator for up to 4–5 days.
- Freeze: Slice into portions, wrap each piece tightly, and store in a freezer-safe bag or container for up to 3 months.
- Reheat: Warm individual slices in the microwave for 30–60 seconds or in the oven at 350°F until heated through.
Frequently Asked Questions
Yes! This bake is great for meal prep. You can make it a day or two in advance and store it in the fridge. Just reheat individual slices when you’re ready to eat.
Definitely. You can use fresh or frozen blueberries. No need to thaw them first. Adding them frozen helps prevent the bake from getting soggy.
Yes! You can double it and bake in a 9×13-inch dish. The bake time may need to increase by 5–10 minutes.
This bake is delicious warm or chilled. For a balanced breakfast, pair it with a side of oven baked turkey bacon or turkey sausage and some scrambled egg whites for extra protein. You can also top it with Greek yogurt, a drizzle of maple syrup or extra blueberries for a touch of sweetness.
More Breakfast Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Blueberry Cottage Cheese Breakfast Bake
Ingredients
- 1 ½ cups full-fat cottage cheese
- 3 large eggs
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla
- ½ cup (81 grams) oat flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup blueberries, plus more for topping
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking dish with cooking spray or line with parchment paper.
- In a blender or food processor, combine cottage cheese, eggs, maple syrup, vanilla, oat flour, baking powder, cinnamon and salt. Blend until smooth.
- Stir in the blueberries.
- Transfer batter to the prepared baking dish. Top with extra blueberries.
- Bake for 35–40 minutes, until the top is golden and the center is set. A toothpick should come out mostly clean.
- Portion and serve with a drizzle of maple syrup if desired.
Notes
- You can use fresh or frozen blueberries for this recipe. If using frozen, don’t thaw them first to avoid extra moisture.
- For the best creamy texture, stick with full-fat cottage cheese.
- This recipe can easily be doubled and baked in a 9×13-inch dish. Just extend the bake time slightly.
- How to store: Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. To reheat, warm individual slices in the microwave for 30–60 seconds or in the oven at 350°F until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
I loved it! I will definitely make it again and again. Thanks
Yay! So glad you enjoyed this recipe, Karla. Thanks for coming back to leave a review. I really appreciate it!
Can I substitute something else for the oat flour in cottage cheese breakfast bake?
I haven’t tested this recipe with a different flour, but almond flour should work best as a swap since it’s similar in texture.
Would this recipe work with almond flour instead of oat flour? I have both on hand, but I would like to make a lower carb version if possible.
I haven’t tried it, but someone else commented saying she used almond flour and it turned out great. Let me know what you think if you end up making this recipe!
Would this recipe work with pressed cottage cheese?
Yes, pressed cottage cheese should work here since the recipe is blended, just keep in mind it may make the batter a bit thicker.
hi Brittany,
I made this recipe twice and did not result in a successful cake.
I think something is off with the oat flour. 1/2 cup is not 81 grams. I was putting half cup. 81 grams is closer to 1 cup. which is the right amount?
Oh no! So sorry to hear that! How did yours turn out? Was it dry? I measured 1/2 cup oat flour at 81 grams and I know many people have had success with this recipe, so I’m trying to think what might have gone wrong. What brand of cottage cheese did you use?
Mine came out super gummy! Is that the oat flour??
So sorry that happened, Lindsay. A gummy texture can happen if the batter is overblended or if the cottage cheese used is extra wet since some brands have much more moisture than others, and oat flour can also feel gummy if it’s slightly underbaked. Did you use frozen blueberries or notice if the center seemed a bit underdone when you took it out?
I just love this recipe! It’s so easy to make and combine that with how good it tastes it has me wanting to make it every week! I think want to try putting a few walnuts on top next time.
So glad you’re loving this recipe, Lorie! Adding walnuts on top sounds like such a good idea for a little crunch. Thanks so much for making it and for coming back to leave a review. I really appreciate it!
Accidentally left out the baking powder, and it was still delicious. Looking forward to making it again, WITH baking powder this time.
So glad you still enjoyed it, Cristal! Love that it turned out delicious even without the baking powder and I think you’ll love it even more next time. Thanks so much for making it and for coming back to leave a review.
I hastily gave this recipe a bad review. I tasted it warm and absolutely hated it. Didn’t taste like cheesecake at all to me and I was not a fan. However, I let it cool and now when I eat it out of the fridge, it is great! Tastes like a totally different recipe! Went back to edit my initial review, but it doesn’t seem to be there on the site. If you don’t like this recipe warm, I definitely encourage you to hold off and try it chilled! Makes all the difference.
So glad you came back to update your review, Keri. It is awesome to hear that chilling it made such a difference for you. Thanks for giving the recipe another chance and for taking the time to share your experience. I really appreciate it!
I’m not sure what happened with this, I used Good Culture cottage cheese 2% and 68g of oat flour (which was exactly a half a cup and also happened to be the amount I had left in my pantry).
I cooked this on the low end of the time range and it came out very brown on top and super puffed up. It didn’t really flatten much as it cooled surprisingly.
When I ate it this morning, it was very dense, did not taste like cheesecake (or much of anything really).
I managed to eat it, because between the cottage cheese and blueberries, this is a more expensive breakfast to make. If I attempted to make it again, I would definitely cook less time, but the flavor is definitely missing something, maybe some lemon juice/zest?
Thanks for sharing all the details, Angela. Using 2% cottage cheese instead of full-fat can definitely make this bake denser and less flavorful, and if it puffed up and browned quickly, it may have been a bit overbaked for your oven. I agree that a little lemon juice or zest would be a nice way to brighten the flavor if you decide to try it again.
If your video you have a white frosting of sorts on the blueberry cake. What is the recipe for that?
That white frosting is just plain full-fat Greek yogurt that I spread on top. You could also use coconut whipped topping or your favorite frosting if you want something sweeter, but the yogurt keeps it simple and not too sweet.
I have your cookbook and I make alot of your recipes, I have an egg white allergy, can I substitute the flax seed eggs in this recipe?
So glad to hear you’ve been cooking from the cookbook, Patty! I haven’t tested this recipe with flax eggs, and since the eggs play a big role in helping it set and bake through, I can’t guarantee the texture would be the same. If you do experiment, I’d love to hear how it turns out, and I really appreciate you checking before trying it.