Cottage Cheese Blueberry Breakfast Cake Recipe

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Cook Time: 60 minutes

Ingredients

This recipe makes 10 servings. Ingredient amounts are automatically adjusted for different yields, but cooking times and steps remain the same. Original recipe yields 10 servings.

• 3/4 cup all-purpose flour, plus 1 tablespoon for dusting
• 3/4 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup cottage cheese
• 3/4 cup honey
• 6 tablespoons coconut oil, melted (or neutral oil of choice)
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 tablespoon vanilla extract
• 2 large eggs, lightly beaten
• 2 cups fresh blueberries

Directions

1. Preheat your oven to 350F (180C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving a 2-inch overhang for easy removal.
2. In a large bowl, whisk together 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, baking powder, and salt until evenly combined.
3. In a blender, combine the cottage cheese, honey, melted oil, lemon zest, lemon juice, and vanilla extract. Blend until smooth.
4. Gently stir the beaten eggs into the cottage cheese mixture until fully incorporated.
5. Pour the cottage cheese mixture into the flour mixture and stir until just combined. Do not overmix.
6. Toss the blueberries with the remaining 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
7. Pour the batter into the prepared loaf pan and smooth the top evenly.
8. Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
9. Allow the loaf to cool in the pan on a wire rack for 10 minutes. Then lift it out using the parchment overhang and let it cool completely on the wire rack before slicing and serving.

Nutrition Facts (per serving)

• Calories: 272
• Total Fat: 10g (13% DV)
• Saturated Fat: 1g (6% DV)
• Cholesterol: 40mg (13% DV)
• Sodium: 280mg (12% DV)
• Total Carbohydrates: 41g (15% DV)
• Dietary Fiber: 2g (7% DV)
• Total Sugars: 25g
• Protein: 6g (11% DV)
• Vitamin C: 4mg (5% DV)
• Calcium: 83mg (6% DV)
• Iron: 1mg (7% DV)
• Potassium: 118mg (3% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Values may vary depending on your dietary needs. Nutrient information is based on available data and may not include all ingredients. Consult a doctor or dietitian if following a medically restrictive diet.

The Story Behind Cottage Cheese Blueberry Breakfast Cake

The Cottage Cheese Blueberry Breakfast Cake has roots in American home baking traditions, particularly from the early 20th century when dairy-based breakfast treats became popular. Cottage cheese was widely available and valued for its high protein content and creamy texture, making it an ideal ingredient for morning pastries. Blueberries, native to North America, complemented the mild tang of cottage cheese perfectly, adding natural sweetness and a pop of color. Over time, this combination evolved into a wholesome breakfast loaf that balances nutrition and indulgence.

Regional Variations and Unique Twists

This breakfast cake showcases regional nuances across the United States. In New England, for example, bakers often use fresh wild blueberries and sometimes add a touch of maple syrup instead of honey. In the Midwest, the cake may incorporate whole wheat flour or oats for a heartier texture, reflecting the local preference for rustic, filling breakfasts. Some Southern versions include a splash of buttermilk, which adds moisture and a subtle tanginess, distinguishing each regions interpretation while keeping the core flavors intact.

How It Differs from Similar Dishes

Unlike traditional blueberry muffins or coffee cakes, the Cottage Cheese Blueberry Breakfast Cake uses cottage cheese as a primary ingredient, which gives the loaf a denser yet moist texture and a mild tang that balances the sweetness. While muffins are individual-sized and often topped with sugar streusel, this breakfast cake is baked in a loaf pan, making it suitable for slicing and sharing. Its use of lemon juice and zest further differentiates it from similar recipes, providing a fresh, bright flavor profile that elevates the simple blueberry combination.

Typical Serving Occasions

This cake is commonly served as a breakfast or brunch centerpiece. It pairs wonderfully with a cup of coffee or tea and can be enjoyed with yogurt, fresh fruit, or a light drizzle of honey. In family-oriented settings, it often appears on weekend brunch tables, while in cafs, it is a popular grab-and-go option for a wholesome morning treat. Its versatility also makes it suitable as a light dessert or an afternoon snack.

Interesting Facts

• Cottage cheese is high in protein but low in fat, making this cake a healthier alternative to traditional butter-heavy cakes.
• Blueberries are rich in antioxidants, contributing both flavor and nutritional value.
• In some American households, this cake is referred to as a breakfast loaf, reflecting its dual role as a dessert-like treat and a nutritious start to the day.
• The recipes combination of citrus and dairy mirrors classic European influences, especially from Scandinavian baking, where tangy cheeses are commonly paired with berries.
• Despite its seemingly modern appeal, the use of cottage cheese in baked goods dates back over a century, highlighting its long-standing role in practical, protein-rich home baking.

FAQ about Cottage Cheese Blueberry Breakfast Cake Recipe

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