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Cottage Cheese Blueberry Breakfast Cake

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Cottage Cheese Blueberry Breakfast Cake

This cottage cheese blueberry breakfast cake is a lemony loaf cake studded with a full pint of fresh blueberries. It's a perfect not-too-sweet breakfast or snack cake.

Ingredients

  • 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, lightly beaten
  • 2 cups fresh blueberries

Directions

  • Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x5-inch loaf pan. Line pan with parchment paper, leaving a 2-inch overhang.
  • Whisk ¾ cup all-purpose flour, ¾ cup whole wheat flour, baking powder, and salt together in a large bowl.
  • Combine cottage cheese, honey, oil, lemon zest and juice, and vanilla in a blender container. Cover and blend until smooth.
  • Stir eggs into cottage cheese mixture.
  • Add cottage cheese mixture to flour mixture; stir to combine.
  • Toss blueberries with remaining 1 tablespoon of flour in a bowl. Fold blueberries into batter. Pour batter into the prepared pan.
  • Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in pan on a wire rack 10 minutes.
  • Remove from pan and cool completely on a wire rack before slicing and serving.

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