This blueberry cottage cheese breakfast cake fills my kitchen with the most wonderful lemony aroma every time I bake it. The cottage cheese creates this incredibly moist texture while fresh blueberries burst with sweetness in every bite — perfect for those mornings when you want something special but don’t want to spend hours in the kitchen. If you love the idea of cottage cheese in breakfast baking, you’ll also want to try my Best Blueberry Cottage Cheese Breakfast Bake, which has a more casserole-like texture that’s wonderful for feeding a crowd.
Table of contents
Easy Blueberry Cottage Cheese Breakfast Cake
A moist, protein-packed breakfast cake with fresh blueberries and bright lemon flavor that's perfect for busy mornings.
Ingredients
- 3/4 cup all-purpose flour plus 1 tablespoon for dusting
- 3/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup cottage cheese
- 3/4 cup honey
- 6 tablespoons coconut oil, melted
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 tablespoon vanilla extract
- 2 large eggs, lightly beaten
- 2 cups fresh blueberries
Instructions
- Preheat oven to 350°F and grease a 9x5-inch loaf pan with parchment paper overhang.
- Whisk together flours, baking powder, and salt in a large bowl.
- Blend cottage cheese, honey, melted oil, lemon zest, lemon juice, and vanilla until smooth.
- Stir beaten eggs into cottage cheese mixture until well combined.
- Pour cottage cheese mixture into flour mixture and stir until just combined.
- Toss blueberries with 1 tablespoon flour, then gently fold into batter.
- Pour batter into prepared pan and bake for 60 minutes until toothpick comes out clean.
- Cool in pan for 10 minutes before transferring to wire rack.
Notes
- Swap in gluten-free flour blend for a gluten-free version.
- Frozen blueberries work but may add extra moisture - pat them dry first.
- Serve with Greek yogurt for extra protein.
- Store covered at room temperature for 3 days or freeze for up to 3 months.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 267Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 40mgSodium: 280mgCarbohydrates: 40gFiber: 2gSugar: 25gProtein: 6g
Nutrition info is meant as a rough guide. Brand choices, portion size, and swaps can shift the numbers, so double-check if exact values matter to you. See our full disclaimer at victoriarecipes.com/disclaimer for more details.
What You’ll Need
Here’s everything you need to make this delightful breakfast cake:
- 3/4 cup all-purpose flour plus 1 tablespoon for dusting
- 3/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup cottage cheese
- 3/4 cup honey
- 6 tablespoons coconut oil, melted
- 1 tablespoon fresh lemon zest
- 3 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract
- 2 large eggs, lightly beaten
- 2 cups fresh blueberries
- 9×5-inch loaf pan
- Parchment paper
- Blender or food processor
Detailed Cooking Instructions
Time needed: 1 hour and 15 minutes.
A moist breakfast cake with cottage cheese, fresh blueberries, and bright lemon flavor.
- Prep pan and oven
Preheat oven to 350°F and grease a 9×5-inch loaf pan, lining with parchment paper leaving overhang for easy removal.
- Mix dry ingredients
Whisk together ¾ cup all-purpose flour, ¾ cup whole wheat flour, baking powder, and salt in a large bowl.
- Blend wet ingredients
Combine cottage cheese, honey, melted coconut oil, lemon zest, lemon juice, and vanilla in a blender until completely smooth.
- Add eggs
Stir beaten eggs into the cottage cheese mixture until well combined.
- Combine wet and dry
Pour cottage cheese mixture into flour mixture and stir gently until just combined – don’t overmix.
- Fold in blueberries
Toss blueberries with remaining 1 tablespoon flour, then gently fold into batter to prevent sinking.
- Bake
Pour batter into prepared pan and bake for 60 minutes until toothpick inserted in center comes out clean.
- Cool
Cool in pan for 10 minutes before transferring to wire rack to cool completely.
Tips & Tricks
- Blend the cottage cheese mixture until completely smooth to avoid lumps – this makes all the difference in texture.
- Toss blueberries with flour before folding them in to prevent sinking to the bottom during baking.
- Use room temperature eggs for better mixing, but cold cottage cheese works fine in the blender.
- Make ahead by wrapping cooled cake tightly and storing at room temperature for up to 3 days.
- For frozen blueberries, pat them dry with paper towels first to prevent excess moisture in the batter.
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- Delicious Strawberry Cheesecake Dump Cake Recipe
- Best Blueberry Cottage Cheese Breakfast Bake
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- Delightful Coconut Cloud Cake Recipe
Frequently Asked Questions
Yes, frozen blueberries work well in this recipe. Pat them dry with paper towels first to remove excess moisture, then toss with flour before folding into the batter.
Absolutely! Use a 1:1 gluten-free flour blend in place of both the all-purpose and whole wheat flour. The texture will be slightly different but still delicious.
Yes, you can substitute all whole wheat flour, but the cake will be denser. For best results, use whole wheat pastry flour or stick with the half-and-half blend.
Yes! Raspberries, blackberries, or diced strawberries work wonderfully. If using frozen fruit, thaw and drain excess liquid first.
Variations & Add-Ins
- Spicy version: Add 1/2 teaspoon cinnamon and 1/4 teaspoon cardamom for warmth.
- Add more protein: Stir in 1/4 cup vanilla protein powder, reducing flour by 2 tablespoons.
- Low-carb variation: Replace half the flour with almond flour for fewer carbs.
- Vegan swap: Use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and dairy-free cottage cheese alternative.
- Chocolate twist: Fold in 1/3 cup dark chocolate chips along with the blueberries.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Use 1:1 gluten-free flour blend |
| Dairy-Free | Yes | Use dairy-free cottage cheese alternative |
| Vegan | No | Replace eggs with flax eggs and use vegan cottage cheese |
| Keto | No | Too high in carbs from flour and honey |
| Nut-Free | Yes | Already nut-free as written |
Storage, Freezing & Reheating
- Fridge: Keeps 5-7 days wrapped tightly in plastic wrap or stored in an airtight container.
- Freezer: Freeze whole cake or individual slices for up to 3 months, wrapped tightly in plastic then foil.
- Thawing: Thaw overnight in the refrigerator or at room temperature for 2-3 hours.
- Reheat: Warm individual slices in microwave for 15-20 seconds or toaster oven at 300°F for 5 minutes.
- Make-ahead: This cake actually improves after a day – the flavors meld beautifully and it stays incredibly moist.
Save This Recipe for Later
This breakfast cake is one of those recipes you’ll want to make again and again. Save it to your Pinterest board so you can find it easily next time you’re craving something special for breakfast.
