Save to Pinterest My sister-in-law first brought this to a family brunch, and I kept eating it, thinking it was some fancy soufflé. When she told me it was mostly cottage cheese, my jaw literally dropped. Now it is my go-to when I want something that feels indulgent but secretly packs so much protein.
I made this for my parents during their visit last month, and my dad went back for thirds. He kept asking what made it so creamy, and I just smiled and let him think it was some complicated French technique. Sometimes the best kitchen wins are the easiest ones.
Ingredients
- Cottage cheese: Use whatever fat level you prefer, it all works beautifully here
- Greek yogurt: Adds tang and extra protein while keeping the texture smooth
- Milk: Just enough to loosen the batter, dairy or non-dairy both work
- Eggs: The binder that transforms everything into a custardy bake
- Sugar: Adjust based on your sweet tooth and berry sweetness
- Vanilla extract: Do not skip this, it makes the whole kitchen smell amazing
- Cinnamon: Just a hint warms up the whole flavor profile
- Lemon zest: Totally optional but makes blueberries pop
- Cornstarch: The secret to getting that perfect just-set center
- Salt: Balances sweetness and highlights all the flavors
- Blueberries: Fresh are gorgeous but frozen work perfectly in winter months
Instructions
- Preheat your oven:
- Get it to 350°F and grease an 8-inch square baking dish with butter or oil.
- Whisk everything together:
- Combine cottage cheese, yogurt, milk, eggs, sugar, vanilla, cinnamon, lemon zest, cornstarch, and salt until completely smooth.
- Gentle with the berries:
- Fold in blueberries carefully so they do not all burst immediately.
- Spread it out:
- Pour the batter into your prepared dish and level the top with a spatula.
- Bake until golden:
- Let it go for 35 to 40 minutes until the center is set and lightly golden on top.
- Patience pays off:
- Let it cool at least 10 minutes before slicing or it will be too soft to cut cleanly.
Save to Pinterest This became a Monday morning ritual for me during a particularly hectic work season. Knowing I had these slices waiting in the fridge made the whole week feel more manageable somehow.
Make It Your Own
I have swapped in raspberries when blueberries felt out of season, and my husband actually preferred that version. Any berry that holds some shape will work beautifully here.
Meal Prep Magic
This recipe is one of those rare gems that actually tastes better on day two. The flavors have time to meld, and the texture becomes even more custard-like after a night in the refrigerator.
Serving Suggestions
Sometimes I sprinkle sliced almonds on top for the last five minutes of baking when I want that extra crunch. Other times a dollop of yogurt and a drizzle of honey makes it feel like weekend brunch even on a Tuesday.
- Try it with a cup of coffee for the perfect breakfast
- Top with extra fresh berries when serving guests
- It reheats beautifully in the microwave for 30 seconds
Save to Pinterest Whether you are feeding a crowd or just treating yourself, this bake hits that sweet spot between comforting and nourishing. It is the kind of recipe that makes you feel good about what you are eating without sacrificing satisfaction.
Recipe FAQs
- → Can I use frozen blueberries?
Yes, frozen blueberries work well and can be added directly without thawing, keeping the bake moist and flavorful.
- → What can I substitute for cottage cheese?
You can use plant-based cottage cheese alternatives or extra Greek yogurt for a dairy-free or different texture variation.
- → How do I know when the bake is done?
The center should be just set and the top lightly golden when done. A gentle shake should show only slight wobble.
- → Can I add nuts for extra texture?
Yes, sprinkling sliced almonds or other nuts on top before baking adds a pleasant crunch.
- → Is this suitable for a gluten-free diet?
Yes, using cornstarch ensures the bake remains gluten-free, but always check ingredient labels to avoid cross-contamination.
- → How long does it keep refrigerated?
Store leftovers covered in the fridge up to 3 days. Enjoy chilled or warmed gently before serving.