Why You’ll Love Baked Blueberry Cottage Cheese Bowl Recipe
It’s protein‑packed and satisfying — cottage cheese provides fuel to keep you full.
The sweet burst of blueberries makes it taste indulgent without added sugar.
Comforting texture like a light soufflé or custard that feels homemade.
Simple one‑bowl prep — minimal equipment and steps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¾ cup cottage cheese
1 large egg
½ teaspoon vanilla extract
¼ cup blueberries (fresh or frozen)
optional: 1 tablespoon almond flour
optional: ½ teaspoon sweetener (maple syrup, honey, etc.)
optional: pinch of cinnamon or lemon zest
Directions
Preheat your oven to 350°F (175°C) and lightly grease a small oven‑safe bowl or ramekin.
In a mixing bowl, whisk together the cottage cheese, egg, and vanilla extract until smooth.
Stir in optional almond flour, sweetener, or cinnamon/lemon zest if you like more texture and flavor.
Gently fold in the blueberries so they distribute without breaking.
Pour the mixture into the prepared bowl and, if you want a bakery‑style finish, top with a few extra berries.
Bake for about 25–28 minutes, until the edges are lightly golden and the center is set.
Let cool for a few minutes before serving warm for a custard‑like texture or chilled for a cheesecake‑style treat.
Servings and timing
Serves: 1 bowl
Prep time: 5 minutes
Bake time: 25–28 minutes
Total time: about 30 minutes
Variations
Extra fruit: Add raspberries or sliced strawberries with the blueberries.
Lemon zing: Stir in a bit of lemon zest for brightness.
Spiced comfort: Add a pinch of cinnamon or nutmeg for warmth.
Crunch top: Sprinkle chopped nuts on top before baking.
Storage/Reheating
Refrigerator: Cool completely and store covered for up to 4 days.
Reheat: Microwave for about 30–45 seconds or warm in a 325°F oven for 8–10 minutes.
Freezing: Wrap tightly and freeze up to 2 months; thaw in the fridge before reheating.
FAQs
What’s the texture like?
It’s creamy and custard‑like in the center, with lightly golden edges after baking.
Can I use frozen blueberries?
Yes — frozen berries will work and can add more juice without needing to thaw.
Do I have to use almond flour?
No — almond flour is optional for added structure, but the recipe works without it.
Can this be doubled for more servings?
You can make more and bake in separate bowls; adjust bake time if larger portions are used.
Is there a dairy‑free alternative?
Swapping cottage cheese with a thick plant‑based yogurt might work, but texture will change.
What sweeteners can I use?
Maple syrup, honey, or monk fruit sweetener are good options.
Can I bake this without vanilla extract?
Yes, vanilla is for flavor; leaving it out won’t affect the bake structurally.
How do I know when it’s done?
Edges should be set and lightly golden; the center should be firm but not dry.
Can I add oats for texture?
Yes, some baked cottage cheese breakfast recipes include oats for heartiness.
What’s the best way to serve it?
Serve warm with a drizzle of honey or extra berries, or chill for a cheesecake‑style experience.
Conclusion
This Baked Blueberry Cottage Cheese Bowl is a simple, comforting breakfast — creamy, fruity, and lightly sweet — with enough protein to keep you satisfied. Whether you’re preparing it for a cozy weekend morning or meal prepping for the week, it’s a versatile dish you’ll return to again and again.
