Ingredients
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3/4 cup plus 1 tablespoon all-purpose flour
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3/4 cup whole wheat flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup cottage cheese
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3/4 cup honey
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6 tablespoons coconut oil, melted, or neutral oil of choice
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1 tablespoon lemon zest
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3 tablespoons lemon juice
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1 tablespoon vanilla extract
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2 large eggs, lightly beaten
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2 cups fresh blueberries
Directions
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Gather all ingredients.
![Cottage Cheese Blueberry Breakfast Cake ingredients on a counter]()
Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x5-inch loaf pan. Line pan with parchment paper, leaving a 2-inch overhang.
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Whisk together 1 1/4 cup all-purpose flour, whole wheat flour, baking powder, and salt in a large bowl.
![A bowl of dry ingredients being whisked with a hand]()
Dotdash Meredith Food Studios
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Combine cottage cheese, honey, oil, lemon zest and juice, and vanilla in a blender container. Cover and blend until smooth.
![A blender with a creamy batter and its lid beside it]()
Dotdash Meredith Food Studios
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Stir eggs into cottage cheese mixture.
![Whisked eggs being poured into the batter in a blender next to a spatula on the counter]()
Dotdash Meredith Food Studios
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Add cottage cheese mixture to flour mixture; stir to combine.
![A spatula mixing wet batter into dry ingredients in a bowl]()
Dotdash Meredith Food Studios
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Toss blueberries with remaining 1 tablespoon of flour in a bowl. Fold blueberries into batter. Pour batter into the prepared pan.
![Blueberry batter spread evenly in a parchment-lined loaf pan]()
Dotdash Meredith Food Studios
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Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in pan on a wire rack 10 minutes.
![A freshly baked blueberry loaf in a pan on a cooling rack being poked with a toothpick]()
Dotdash Meredith Food Studios
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Remove from pan and cool completely on a wire rack before slicing and serving.
![Partially sliced Cottage Cheese Blueberry Breakfast Cake on a wooden cutting board next to a knife]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 272 | Calories |
| 10g | Fat |
| 41g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 272 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 1g | 6% |
| Cholesterol 40mg | 13% |
| Sodium 280mg | 12% |
| Total Carbohydrate 41g | 15% |
| Dietary Fiber 2g | 7% |
| Total Sugars 25g | |
| Protein 6g | 11% |
| Vitamin C 4mg | 5% |
| Calcium 83mg | 6% |
| Iron 1mg | 7% |
| Potassium 118mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
