Blueberry Cottage Cheese Breakfast Bake – Healthy High Protein Morning Dish

This blueberry cottage cheese breakfast bake is a soft, custard style blueberry breakfast made with simple pantry staples and fresh fruit. This cottage cheese blueberry breakfast bake fits into cottage cheese recipes breakfast and cottage cheese recipes healthy collections, and it works beautifully as a cottage cheese breakfast bake or even a blueberry cottage cheese egg bake for brunch. The texture stays creamy in the center with bursts of fruit, and the protein from the cottage cheese gives this baked breakfast recipe real staying power.

This recipe works because the ratio of 1 ½ cups cottage cheese to 3 eggs creates a balanced custard base that sets without turning rubbery. That balance matters more than people think, and I tested it twice before I felt confident in the texture.

The small amount of flour, just ¾ cup, gives structure without turning this into a cake. I use the same gentle structure approach in my Blueberry Cream Cheese Croissant Casserole, where the custard supports the bread instead of overpowering it.

Baking at 350°F allows the center to cook through at the same pace as the edges. A higher temperature would brown the top too fast. I learned that the hard way once, and I never rushed it again.

What You Need

Cottage cheese forms the base, and I choose full fat or 2% because the fat carries flavor and keeps the crumb soft. Low fat versions release more water, and that changes the texture in a way I do not enjoy.

Eggs bind everything together and give lift. Honey or maple syrup adds sweetness with depth, and vanilla rounds it out. I use the same thoughtful sweetness balance in my Fluffy Cottage Cheese Pancakes, where gentle sweetness keeps breakfast grounded.

Flour, baking powder, and salt create structure and lift. Fresh or frozen blueberries add moisture and bursts of flavor. I keep frozen berries frozen before folding them in so the batter stays thick and steady.

Key Ingredient Spotlight: Cottage Cheese

Cottage cheese defines this bake. The curds melt into the batter and create a creamy interior that feels almost custard like.

If the mixture looks slightly lumpy before baking, that is right. Those small bits bake into softness. I use cottage cheese in savory and sweet dishes, even in my High Protein Black Bean Brownies, because it adds protein without heaviness.

If you only have small curd or large curd, both work. Blend it briefly if you prefer a smoother texture, though I often skip that step and accept a bit of rustic texture.

How To Make It

Preheat the oven to 350°F and grease an 8×8 inch dish well. I spread butter into the corners because sticking happens there first.

Whisk cottage cheese, eggs, honey, vanilla, and almond extract until combined. The mixture looks creamy with visible curds. Stir in flour, baking powder, and salt until just mixed.

Fold in blueberries gently so they stay whole. Spread the batter evenly in the dish and smooth the top. Bake for 35 to 40 minutes until the edges turn lightly golden and the center feels set but soft.

How To Tell It’s Done

The center should spring back lightly when you press it. A toothpick should come out clean or with moist crumbs.

Underdone bake looks glossy in the center and moves like liquid. Overbaked edges look dry and pull away too much from the pan. I trust the gentle spring test most.

Troubleshooting

If the bake turns watery, frozen berries likely thawed before mixing. Keep them frozen next time.

If the texture feels dense, too much flour caused it. Measure with a light hand. If the center sinks, the bake needed five more minutes. Ovens vary, and I always check twice.

Ways To Change It

Swap blueberries for raspberries for a sharper flavor. Add lemon zest for brightness. Stir in 2 tablespoons chia seeds for extra texture.

Replace flour with a 1:1 gluten free blend for a gluten free version. Use maple syrup for deeper sweetness. Each small shift changes the mood slightly, and that keeps this recipe interesting.

Storage

Store at room temperature for one day if covered tightly. Refrigerate up to four days.

Freeze slices wrapped well for up to two months. Reheat gently in the oven or microwave. The texture firms in the fridge, which I actually enjoy with morning coffee.

Practical Tips

Use room temperature eggs for smoother mixing. Grease the pan well.

Let the bake cool ten minutes before slicing so it sets cleanly. I often bake it at night and slice it in the morning for easy cottage cheese breakfast recipes during busy weeks.

How To Serve It

Serve warm with Greek yogurt. Spoon extra berries on top.

Dust lightly with powdered sugar for brunch. Cut into squares for meal prep. I usually eat it plain, straight from the fridge, simple and satisfying.

Save This Recipe

Save this blueberry cottage cheese breakfast bake to your breakfast or baked breakfast recipes board so you can find it later. Share in the comments how it turned out or what variation you tried, and ask any questions so we can bake it better together.