Can I taste the cottage cheese in this recipe?

No, not at all. Because you blend the cottage cheese with eggs, vanilla, and maple syrup, the "cheesy" flavor and curd texture disappear completely. It tastes like a vanilla custard or cheesecake.

Is this recipe suitable for a keto diet?

The original recipe uses oat flour, which is not strict keto. However, you can easily substitute the oat flour with almond flour to make a keto blueberry cottage cheese breakfast bake that is very low in carbohydrates.

Why did my blueberries sink to the bottom?

Blueberries are heavy and the batter is relatively thin. To prevent sinking, coat your berries in a teaspoon of the flour mixture before folding them in. This adds friction that helps suspend them in the batter.

Can I use instant oats instead of oat flour?

Yes, but you must blend them first. Put the dry instant oats in your blender and pulse until they become a fine powder (flour). Then add the wet ingredients. Do not use whole oats without blending, or the texture will be chunky like oatmeal rather than smooth like cheesecake.

How much protein is in a blueberry cottage cheese breakfast bake?

Depending on the specific brands used, one serving typically contains between 15 to 19 grams of protein, making it an excellent high protein blueberry cottage cheese breakfast bake choice.

Easy High Protein Blueberry Cottage Cheese Breakfast Bake

Description

A creamy, cheesecake-like breakfast bake packed with 17g of protein. Gluten-free and perfect for meal prep.

Ingredients

Scale

1 ½ cups Cottage Cheese (Full Fat, 4%)
3 large Eggs
⅓ cup Maple Syrup
1 tsp Vanilla Extract
½ cup Oat Flour
1 tsp Baking Powder
½ tsp Cinnamon
¼ tsp Salt
1 cup Blueberries (Fresh or Frozen)

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Instructions

Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment paper.
Blend cottage cheese, eggs, syrup, vanilla, flour, baking powder, cinnamon, and salt in a high-speed blender until silky smooth.
Gently fold in blueberries by hand.
Pour into pan and bake for 35-40 minutes until center is set.
Let cool slightly before slicing.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Slice into portions, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm individual slices in the microwave for 30–60 seconds.

Prep Time: 10 mins
Cook Time: 35 mins
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/4 of recipe)
Calories: 248 kcal
Sugar: 20 g
Sodium: 528 mg
Fat: 7 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 17 g
Cholesterol: 11 mg