Description
A bright and tangy bake that combines creamy cottage cheese with fresh raspberries, perfect for a dessert or brunch.
Ingredients
- 2 cups cottage cheese (full-fat preferred)
- 3 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/4 cup lemon juice (about 1–2 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch baking dish.
- Combine the cottage cheese, eggs, sugar, lemon juice, lemon zest, and vanilla in a mixing bowl or blender. Blend until smooth.
- Whisk the flour, baking powder, and salt in a separate bowl.
- Gradually stir the dry ingredients into the wet mixture until fully incorporated.
- Fold in the raspberries gently using a spatula.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 35–40 minutes, until edges are lightly golden and the center is set but slightly jiggly.
- Allow to cool slightly before slicing and serve warm or at room temperature.
Notes
For a smoother result, pulse the cottage cheese in a blender before mixing. Can be made gluten-free with a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American