Healthy Blueberry Breakfast Cake
A soft and lightly sweet snack cake full of juicy blueberries, perfect for breakfast or an afternoon treat, balanced with cottage cheese for added satisfaction.
Servings: 9 pieces
Calories: 180kcal
Ingredients
Main Ingredients
- 1 cup Cottage cheese Any fat percentage works
- 2 large Eggs
- 1/3 cup Honey or maple syrup Sweetener
- 2 teaspoons Vanilla extract
- 1 teaspoon Lemon zest Optional but recommended
- 1 cup Flour White whole wheat or all-purpose
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1/2 teaspoon Cinnamon Optional
- 1 to 1 1/2 cups Blueberries Fresh or frozen
- 2 tablespoons Olive oil or melted butter
Instructions
Preparation
- Heat your oven to 350 F (175 C). Grease an 8x8 pan or line it with parchment paper.
- Blend the cottage cheese using a blender, food processor, or immersion blender until smooth.
- In a large bowl, whisk the blended cottage cheese with the eggs, honey (or maple syrup), vanilla, lemon zest, and olive oil.
- Sprinkle in the flour, baking powder, salt, and cinnamon, and stir until just combined.
- Gently fold in the blueberries. If using frozen blueberries, dust them with 1 teaspoon of flour before adding.
- Pour the batter into the prepared pan and smooth the top; add a few extra blueberries on top if desired.
- Bake for about 28 to 35 minutes until the center is set and a toothpick comes out mostly clean.
- Let it cool in the pan for at least 20 minutes before slicing.
Notes
For best results, blend the cottage cheese for a smooth texture and do not overbake to ensure the cake remains tender.