Blueberry Cottage Cheese Cake

If you’re craving a light, fluffy, and protein-rich dessert that still feels indulgent, this Blueberry Cottage Cheese Cake is your new go-to recipe. Packed with juicy blueberries and the creamy tang of cottage cheese, it’s the perfect fusion of nutrition and flavor. Whether you’re looking for a healthier dessert option or a snack that satisfies your sweet tooth, this cake delivers both taste and texture in every bite.

Why You’ll Love This Recipe

This cake isn’t your average blueberry dessert. The cottage cheese adds moisture and creaminess while boosting the protein content, making it great for a mid-day snack or guilt-free dessert. Plus, it’s simple to make and uses wholesome ingredients, many of which you probably already have in your kitchen.

Key Benefits:

• High in protein
• Naturally moist and creamy
• Less sugar than traditional cakes
• Great for breakfast, snack, or dessert

Ingredients You’ll Need

• 1 cup cottage cheese (preferably full-fat)
• 2 large eggs
• 1/3 cup honey or maple syrup
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour (or almond flour for gluten-free)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)
• Optional: powdered sugar for dusting or lemon zest for brightness

How to Make Blueberry Cottage Cheese Cake

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper for easy removal.

Step 2: Blend the Wet Ingredients

In a blender or food processor, combine the cottage cheese, eggs, honey (or syrup), melted butter, and vanilla. Blend until smooth and creamy.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the blended wet mixture.

Step 4: Add Blueberries

Carefully fold the blueberries into the batter, reserving a handful to scatter on top of the cake before baking.

Step 5: Bake

Pour the batter into the prepared cake pan and sprinkle the reserved blueberries on top. Bake for 35–40 minutes, or until the center is set and the top is lightly golden.

Step 6: Cool & Serve

Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or chilled. Add a dusting of powdered sugar or a dollop of Greek yogurt for an extra treat.

Tips for Success

• Use full-fat cottage cheese for the best texture.
• Avoid over-mixing the batter to keep the cake fluffy.
• Frozen blueberries work just as well as fresh — just make sure not to thaw them.

Variations

• Lemon Blueberry Twist: Add 1 tablespoon of lemon zest to the batter for a citrusy touch.
• Gluten-Free Option: Substitute almond flour or oat flour for a gluten-free version.
• Berry Swap: Try raspberries or chopped strawberries in place of blueberries.

Storing & Serving

Store the cooled cake in an airtight container in the refrigerator for up to 4 days. It tastes great cold or slightly warmed in the microwave. You can even freeze individual slices for meal-prep-friendly snacks!

Final Thoughts

This Blueberry Cottage Cheese Cake proves that dessert can be both delicious and nutritious. With simple ingredients and a rich, tender crumb, it’s bound to become a regular in your kitchen rotation. Whether you serve it with coffee, as a brunch addition, or a late-night snack, this cake won’t disappoint.

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