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Blueberry Cottage Cheese Breakfast Bake

Blueberry cottage cheese bake with a silky cottage cheese custard and plump blueberries baked into a golden, slightly domed breakfast. It’s an easy brunch bake that sets fully in the center and finishes with powdered sugar and maple syrup.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Blueberry cottage cheese breakfast bake base
  • 2 cup full-fat cottage cheese Use full-fat for the creamiest set.
  • 4 large eggs Bind the custard as it bakes.
  • 3 tbsp honey or maple syrup Choose honey or maple syrup.
  • 1 tsp vanilla extract
  • 0.5 cup oat flour or all-purpose flour Use oat flour for a more breakfast-cake texture.
  • 1 tsp baking powder
  • 0.5 tsp cinnamon
  • 1 salt Pinch.
  • 1.5 cup fresh or frozen blueberries Fold and scatter evenly; frozen is fine.
  • 1 powdered sugar for serving Dust after resting.
  • 1 maple syrup for serving Serve on the side.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Preheat and prepare the baking dish
  1. Preheat oven to 375°F, then grease an 8x8 or 9x9 baking dish.
  2. Set the baking dish aside so it’s ready for pouring once the batter is blended.
Blend the custard batter
  1. Blend full-fat cottage cheese, large eggs, honey or maple syrup, vanilla extract, oat flour or all-purpose flour, baking powder, cinnamon, and salt until smooth.
Assemble with blueberries
  1. Pour the batter into the prepared baking dish and scatter fresh or frozen blueberries evenly over the top.
  2. Press some blueberries in gently so they’re partially submerged in the custard.
Bake until golden and set
  1. Bake at 375°F for 30–35 minutes until the center is fully set and the top is golden.
  2. Check near the 30-minute mark; the bake should not look wet in the center.
Rest, finish, and serve
  1. Rest for 10 minutes so the cottage cheese custard fully sets.
  2. Dust powdered sugar for serving over the top, then slice and serve with maple syrup for serving.

Notes

For clean slices, cool the bake for the full 10 minutes before cutting—then use a spatula to lift each portion. Refrigerate leftovers in a sealed container for up to 3 days; reheat individual slices in the microwave at 30–45 second intervals. Freeze baked portions for up to 2 months, thaw overnight in the fridge, then rewarm. For a lower-sugar option, swap honey/maple syrup with an unsweetened syrup or a sugar-free alternative suited for baking.