This Lemon Raspberry Cottage Cheese Bake is a light and fluffy dessert that’s bursting with fruity goodness. The tangy lemon and sweet raspberries make a perfect pair!
I love how easy it is to whip up this treat! Just mix, bake, and enjoy. It’s a guilt-free dessert that feels special—perfect for sharing or keeping all to myself! 🍋🥰
Key Ingredients & Substitutions
Cottage Cheese: I recommend using small curd cottage cheese for a smoother texture. If you’re dairy-free, try a plant-based alternative like tofu or almond-based yogurt.
Eggs: These help bind everything together. For a vegan version, you can use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) to maintain the structure.
Lemon Zest & Juice: Fresh zest and juice from a lemon add a bright flavor to the dish. If you don’t have fresh lemons, bottled juice works in a pinch, but it’s less vibrant.
Raspberries: Fresh raspberries provide a sweet-tart burst. You could substitute with blueberries or even frozen raspberries if fresh ones aren’t available; just let them drain before folding in.
How Do I Make My Bake Fluffy and Light?
Getting a light and fluffy texture can be tricky, but there are easy steps to follow. First, make sure to blend the cottage cheese and eggs well. This aerates the mixture, which helps it rise when baking.
- Whisk the mixture until smooth before adding dry ingredients.
- When combining the flour and baking powder, mix them gently into the wet ingredients so you don’t overwork the batter.
- Fold in the raspberries softly to keep their shape and create nice pockets of fruit.
- Lastly, allow the bake to cool slightly before slicing so it sets properly.
Lemon Raspberry Cottage Cheese Bake
Ingredients You’ll Need:
For the Bake:
- 2 cups cottage cheese (small curd)
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 cups fresh raspberries (plus extra for garnish)
- Butter or non-stick spray for greasing the baking dish
How Much Time Will You Need?
This delicious bake is pretty quick! You’ll need about 15-20 minutes to prep the ingredients, and then it will bake for 40-45 minutes. So in total, plan for about 1 hour of your time, with a little extra for cooling before serving. It’s the perfect dessert to make ahead or enjoy right away!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, lightly grease an 8×8-inch baking dish with butter or non-stick spray. This helps to prevent sticking and makes serving easier!
2. Mix the Base:
In a large mixing bowl, combine the cottage cheese, eggs, and sugar. You can use a whisk or an electric mixer to blend everything together until it’s smooth and uniform. This will be the creamy base of your bake!
3. Add Flavor:
Now, mix in the lemon zest, lemon juice, and vanilla extract. These ingredients give the bake its lovely flavor. Stir well to combine everything together.
4. Combine Dry Ingredients:
In a separate small bowl, whisk together the flour and baking powder. These dry ingredients will help your bake rise and create a light texture.
5. Mix Everything Together:
Gradually stir the flour mixture into the wet ingredients. Use a spatula or wooden spoon to gently mix until everything is just combined—be careful not to overmix!
6. Fold in the Raspberries:
Gently fold in the fresh raspberries, taking care not to break them apart too much. You want to keep those lovely bursts of raspberry in each bite!
7. Pour and Spread:
Pour the entire mixture into your greased baking dish and spread it out evenly. This ensures it bakes uniformly.
8. Bake:
Place the dish in the preheated oven and bake for about 40-45 minutes. You’ll know it’s ready when the top is golden brown and the center is set. A toothpick inserted should come out clean!
9. Cool and Serve:
Once it’s out of the oven, let it cool slightly before slicing into squares. This makes serving easier and also gives it a bit of time to set.
10. Garnish:
Serve warm or at room temperature and garnish with extra fresh raspberries on top. They add a lovely touch and a pop of color!
Enjoy this delightful, creamy, and fruity lemon-raspberry cottage cheese bake!
Can I Use Low-Fat or Non-Fat Cottage Cheese?
Absolutely! Low-fat or non-fat cottage cheese can be used in this recipe. Just keep in mind that it may make the bake slightly less rich and creamy, but it will still taste delicious!
What If I Don’t Have Fresh Raspberries?
No worries! You can use frozen raspberries instead. Just make sure to thaw and drain them first to avoid excess moisture in the bake. You can also substitute with blueberries or sliced strawberries if you prefer.
Can I Make This Bake Gluten-Free?
Yes! Simply swap out the all-purpose flour for a 1:1 gluten-free flour blend. This should work well and still give you a nice texture!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or enjoy cold! It’s still tasty the next day!