Description
A light and tangy bread studded with blueberries, perfect for breakfast, brunch, or a snack. High in protein and low in carbs, this easy bake is ideal for busy mornings.
Ingredients
- 1 cup cottage cheese (drained if watery)
- 3 large eggs
- 1/2 teaspoon baking powder
- 1 cup almond flour (or all-purpose flour for nut-free)
- 1/2 cup blueberries (fresh or thawed)
- Salt to taste (start with 1/4 teaspoon)
- Sweetener to taste (1-2 tablespoons honey, maple, or sugar)
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Combine cottage cheese and eggs (whole) in a blender until smooth. For more lift, separate eggs and blend yolks with cottage cheese; fold in whipped egg whites later.
- Stir in almond flour, baking powder, and salt until just combined. Add sweetener if desired.
- Fold in blueberries gently to avoid crushing.
- Spoon 6–8 rounds onto the baking sheet, spacing them slightly apart.
- Bake for 18–25 minutes until edges are golden and a toothpick comes out mostly clean.
- Cool for 8–10 minutes on the sheet, then transfer to a rack to cool completely before slicing.
Notes
Serve warm with ricotta or cream cheese and honey, or topped with smoked salmon and cucumber for a savory option. Can be stored in the fridge for up to 3 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American