- 1½ cups (360g) full-fat cottage cheese (4% milk fat for creaminess)
- 2 large eggs
- ¼ cup (60ml) milk (dairy or unsweetened almond/oat milk)
- 1½ tbsp pure maple syrup or honey (optional—omit for sugar-free)
- 1 tsp pure vanilla extract
- ¼ tsp ground cinnamon
- Pinch of salt
- ¾ cup (100g) fresh or frozen blueberries (if frozen, do not thaw)
- Optional toppings:
- Sliced almonds or chopped walnuts
- Extra blueberries
- Drizzle of almond butter or coconut flakes
💡 Pro Tips:
- Full-fat cottage cheese = richer texture and better satiety.
- Blend until smooth—no lumps! A high-speed blender works best.
- Use ramekins or oven-safe bowls for perfect individual servings.
Step-by-Step Instructions (Effortless & Nourishing)
1. Preheat & Prep
- Preheat oven to 375°F (190°C).
- Lightly grease two 8–10 oz oven-safe bowls or ramekins.
2. Blend the Base
- In a blender, combine cottage cheese, eggs, milk, maple syrup (if using), vanilla, cinnamon, and salt.
- Blend 1–2 minutes until completely smooth and creamy.
3. Fill & Bake
- Divide blueberries evenly between the bowls.
- Pour the cottage cheese mixture over the berries (they’ll rise to the top as it bakes).
- Bake 22–25 minutes, until centers are just set and edges are lightly golden.
4. Cool Slightly & Top
- Let cool 5 minutes (the custard will firm up).
- Add your favorite toppings: nuts, seeds, extra fruit, or a spoonful of yogurt.
Serving & Storage Tips
- Best served warm—the texture is creamy, almost cheesecake-like.
- Meal prep: Bake, cool, and refrigerate for up to 4 days. Reheat in microwave 60–90 seconds.
- Freeze? Not ideal—the texture becomes grainy when thawed.
- Double the recipe: Use a 9x9-inch dish and bake 30–35 minutes.
Frequently Asked Questions
Q: Can I make this dairy-free?
A: Yes! Use silken tofu + plant-based yogurt as a cottage cheese substitute (blend with lemon juice for tang). For eggs, try flax eggs—but texture will be softer.
Q: Why is my bake watery?
A: Likely from thawed frozen berries or low-fat cottage cheese. Use full-fat and add berries frozen.
Q: Can I use other fruit?
A: Absolutely! Try diced apples, peaches, raspberries, or blackberries.
Q: Is this kid-friendly?
A: Yes! Kids love the mild sweetness and custard texture—great way to sneak in protein and fruit.
A Breakfast That Fuels Your Whole Morning
These Baked Blueberry Cottage Cheese Bowls aren’t just a trend—they’re a sustainable, satisfying shift away from carb-heavy mornings toward balanced, protein-forward fuel. No crash. No cravings. Just calm, steady energy that lasts.
So grab your blender, crack those eggs, and give yourself the gift of a breakfast that’s as good for your body as it is delicious.
Because you deserve more than just coffee and a granola bar—you deserve a true morning reset.
Have you tried cottage cheese bakes before? Do you prefer them sweet or savory?
Share your favorite add-ins in the comments! And if this recipe just upgraded your breakfast routine, pass it on to someone who believes mornings should start with warmth, flavor, and real nourishment. 🔵🥣✨
