Ingredients
2 cups Cottage cheese (small curd works best)
3 Large eggs
1/3 cup Maple syrup or honey (adjust for sweetness)
1 tsp Vanilla extract
1/2 cup Almond flour (or all-purpose flour)
1 ½ cups Fresh blueberries
1/2 tsp Lemon zest (optional, but highly recommended)
A pinch of salt
Instructions
Prep: Preheat your oven to 350°F (175°C). Grease a small baking dish (about 8×8 inch) with butter or coconut oil.
Blend the Base: In a large bowl, whisk together the eggs, cottage cheese, maple syrup, vanilla, and lemon zest.
Note: If you want a smoother, cheesecake-like texture, put these ingredients in a blender for 30 seconds.
Add Dry Ingredients: Fold in the flour and salt until just combined.
Incorporate Berries: Gently fold in half of the blueberries.
Assemble: Pour the mixture into your prepared baking dish. Scatter the remaining blueberries over the top so they stay visible (this creates the look in your photo).
Bake: Bake for 35–45 minutes. The edges should be golden brown and the center should be set but still have a slight “jiggle.”
Cool: Let it rest for at least 10 minutes before slicing. It firms up as it cools!
Pro Tips for Success
The “Cheesecake” Hack: If you aren’t a fan of the “chunky” texture of cottage cheese, definitely use a blender. It transforms the dish into a smooth, protein-packed custard.
Avoid “Blue” Batter: If using frozen blueberries, do not thaw them first. Rinse them in cold water until the water runs clear and toss them in a teaspoon of flour before adding; this prevents the juice from bleeding and turning the whole dish purple.
Toppings: Serve with a dollop of Greek yogurt, an extra drizzle of honey, or a dusting of powdered sugar.
Texture Check: Use full-fat cottage cheese (4%) for the creamiest results. Low-fat can sometimes release too much water and make the bake soggy.
