Cottage Cheese Blueberry Breakfast Cake

Why You’ll Love This Recipe

• Protein-Packed: Incorporates cottage cheese for added protein, making it a satisfying start to your day.
• Fresh and Fruity: Bursting with juicy blueberries and a hint of lemon zest for a refreshing flavor.
• Simple Ingredients: Utilizes common pantry staples, making it convenient to prepare.
• Versatile: Perfect for breakfast, brunch, or as a wholesome snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. Prepare the Pan:

   • Preheat the oven to 350°F (180°C).
   • Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a 2-inch overhang for easy removal.

2. Mix Dry Ingredients:

   • In a large bowl, whisk together 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, baking powder, and salt.

3. Blend Wet Ingredients:

   • In a blender, combine cottage cheese, honey, melted coconut oil, lemon zest, lemon juice, and vanilla extract.
   • Blend until smooth.

4. Combine Mixtures:

   • Pour the blended wet ingredients into the bowl with the dry ingredients.
   • Add eggs and stir until just combined.

5. Incorporate Blueberries:

   • In a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour to prevent them from sinking.
   • Gently fold the blueberries into the batter.

6. Bake the Cake:

   • Pour the batter into the prepared loaf pan, spreading it evenly.
   • Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve:

   • Allow the cake to cool in the pan for 10 minutes.
   • Use the parchment overhang to lift the cake out of the pan and place it on a wire rack to cool completely before slicing.

Servings and Timing

• Servings: 10 slices
• Preparation Time: 15 minutes
• Cooking Time: 1 hour
• Cooling Time: 10 minutes
• Total Time: 1 hour 25 minutes

Variations

• Gluten-Free Option: Substitute the all-purpose and whole wheat flours with a gluten-free all-purpose flour blend.
• Alternative Sweeteners: Replace honey with maple syrup or agave nectar for a different flavor profile.
• Different Fruits: Swap blueberries with raspberries, blackberries, or chopped strawberries.
• Nut Addition: Fold in chopped nuts like almonds or walnuts for added texture and flavor.

Storage/Reheating

• Storage: Once cooled, wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
• Freezing: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months.
• Reheating: Thaw frozen slices at room temperature or warm them in the microwave for 15-20 seconds before serving.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent excess moisture.

Is there a substitute for coconut oil?

Yes, you can use any neutral-flavored oil, such as vegetable or canola oil.

Can I reduce the amount of sweetener?

Yes, you can adjust the honey to your taste preference. Keep in mind that reducing the sweetener may affect the cake’s moisture and texture.

What type of cottage cheese is best?

Full-fat cottage cheese provides a richer flavor, but low-fat varieties can be used for a lighter option.

How do I prevent the blueberries from sinking?

Toss the blueberries in a tablespoon of flour before folding them into the batter to help suspend them evenly throughout the cake.

Can I add a glaze on top?

Yes, a simple lemon glaze made from powdered sugar and lemon juice can be drizzled over the cooled cake for added sweetness and flavor.

Is this cake suitable for diabetics?

Due to the honey and flour content, this cake may not be suitable for diabetics. Consult with a healthcare professional for appropriate modifications

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