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Cottage Cheese Blueberry Breakfast Cake

Cottage Cheese Blueberry Breakfast Cake

Cost $8, save $5

Source: Recommended by CookPal

  • 60 Min
  • 10 Servings
  • $8

INGREDIENTS

  • Dry Ingredients

    • 3/4 cup all-purpose flour
    • 1 tablespoon for dusting
    • 3/4 cup whole wheat flour
    • 2 teaspoons baking powder
    • 🧂 1/2 teaspoon salt

  • Wet Ingredients

    • 3/4 cup cottage cheese
    • 3/4 cup honey
    • 6 tablespoons coconut oil, melted
    • 1 tablespoon lemon zest
    • 3 tablespoons lemon juice
    • 1 tablespoon vanilla extract
    • 🥚 2 large eggs

  • Fruits

    • 2 cups fresh blueberries

STEPS

1

Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving a 2-inch overhang.

2

In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.

3

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

4

Add the eggs to the blended mixture and stir until fully incorporated.

5

Pour the wet mixture into the dry mixture, and stir until just combined.

6

Toss the blueberries with the reserved 1 tablespoon of flour, then gently fold them into the batter.

7

Pour the batter into the prepared pan and smooth the top.

8

Bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean.

9

Let the cake cool in the pan on a wire rack for 10 minutes, then use the parchment paper overhang to lift the cake out of the pan. Cool completely on a rack before slicing and serving.

NUTRIENTS

Per 1 serving

🔥

272

Calories

  • 6
    Protein
  • 41
    Carbs
  • 10
    Fats

💡 For a more decadent variation, top with a lemon glaze or cream cheese frosting before serving.Make sure the blueberries are completely dry after washing to avoid excessive moisture in the batter.Store leftovers in an airtight container in the fridge for up to 5 days.