Blueberry Cottage Cheese Bake

🛒 Ingredients (Serves 3–4)

• 1½ cups cottage cheese (full-fat for creamier texture)

• 2 large eggs

• ¼ cup granulated sugar (or honey/maple syrup)

• 1 teaspoon vanilla extract

• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)

• ½ teaspoon baking powder

• Pinch of salt

• 1 cup fresh blueberries (plus extra for topping)

• 1 tablespoon lemon zest (optional, enhances flavor)

• 1 tablespoon melted butter (for greasing)

Optional:

• Powdered sugar for dusting

• 2 tablespoons cream cheese for extra richness

🔪 Step 1: Prepare

1. Preheat oven to 180°C (350°F).

2. Grease small ramekins or a small baking dish with butter.

3. If cottage cheese is very lumpy, blend briefly for smoother texture (optional).

🥣 Step 2: Make the Batter

1. In a mixing bowl, whisk:

   • Eggs

   • Sugar (or honey)

   • Vanilla

2. Add cottage cheese and mix well.

3. Stir in:

   • Flour

   • Baking powder

   • Salt

   • Lemon zest

4. Gently fold in blueberries (do not crush).

🫐 Step 3: Assemble

1. Pour mixture into prepared ramekins.

2. Top with extra blueberries.

3. Fill about ¾ full (it will puff slightly).

🔥 Step 4: Bake

• Bake for 25–35 minutes

• Top should be lightly golden

• Center should be set but slightly soft

Tip: If browning too fast, loosely cover with foil.

❄️ Step 5: Cool & Serve

• Let cool for 10 minutes before serving.

• It will slightly deflate (normal for soufflé-style bakes).

• Dust with powdered sugar if desired.

🍽 Serving Ideas

• Serve warm for breakfast

• Add Greek yogurt on top

• Drizzle with honey

• Serve with extra fresh berries

🧊 Storage

• Refrigerate up to 3 days

• Reheat in microwave 30–40 seconds

• Can be eaten cold (like cheesecake texture)

💡 Flavor Variations

• Swap blueberries for raspberries or strawberries

• Add cinnamon for warmth

• Make it sugar-free with a sugar substitute

• Add 2 tablespoons semolina for a more cake-like texture