Description
This High-Protein Lemon Blueberry Breakfast Bake is a delicious, nutrient-packed morning dish featuring creamy cottage cheese, fresh blueberries, and a bright lemon flavor. Perfect for a healthy start, it blends wholesome ingredients into a smooth batter that’s baked to golden perfection, offering a satisfying combination of protein and natural sweetness.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups cottage cheese
- 3 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cup fresh blueberries
- 1/8 teaspoon salt
For Greasing
- Butter or nonstick spray for greasing
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish with butter or nonstick spray to ensure the bake does not stick.
- Blend the Batter: In a blender or food processor, combine the cottage cheese, eggs, maple syrup, vanilla extract, lemon zest, lemon juice, cornstarch, and salt. Blend the mixture until it becomes smooth and creamy.
- Fold in Blueberries: Gently fold the fresh blueberries into the blended batter using a spatula, being careful not to crush them.
- Pour and Smooth: Pour the batter evenly into the prepared baking dish, smoothing the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 35–40 minutes, or until the center is set and the edges turn a golden color.
- Cool and Serve: Allow the bake to cool for at least 10 minutes before slicing. This resting time helps the bake set properly for clean serving.
Notes
- Use fresh blueberries for the best flavor and texture.
- Maple syrup can be substituted with honey or agave syrup for different sweetness profiles.
- Ensure to blend the mixture until smooth for a creamy texture.
- Cooling is essential to let the bake set and makes slicing easier.
- For a gluten-free option, confirm the cornstarch is certified gluten-free.
