Save to Pinterest There's something almost meditative about making this cottage cheese bake on a quiet Sunday morning, especially when the kitchen still feels cool and peaceful. I discovered it by accident, really—I had leftover Greek yogurt and a pint of blueberries going soft, and I wanted something that felt more like breakfast than just another protein smoothie. The first time I pulled it out of the oven, golden and jiggly in the middle, my partner wandered in asking what smelled so good, and by the time it cooled, they'd already claimed a third of it. Now it's become my go-to when I want something that feels indulgent but actually nourishes you, especially on mornings when I'm too tired to think about what to eat.
I made this for a friend who was stressed about prepping breakfasts for the week, and watching her eat three cold slices straight from the fridge while sitting at my kitchen counter was sort of the whole point—it works hard, asks for nothing, and somehow tastes better than it should. That's when I realized this wasn't just a recipe, it was a quiet solution.
Ingredients
- Cottage cheese (1 1/2 cups, full-fat or low-fat): Full-fat gives you the creamiest texture, but low-fat works if that's what you prefer—just know that full-fat won't weep liquid as easily.
- Plain Greek yogurt (1/2 cup): This is what keeps the mixture smooth and tangy; regular yogurt will work but add a touch more cornstarch.
- Milk (1/4 cup, dairy or unsweetened non-dairy): Just enough to loosen everything without making it soupy.
- Large eggs (3): These bind everything and give the bake structure—don't skimp or substitute.
- Granulated sugar or sweetener (1/4 cup): Adjust this based on how sweet your blueberries are and your own preference.
- Vanilla extract (1 tsp): A small amount does a lot here; use real vanilla if you can.
- Ground cinnamon (1/2 tsp): Warm spice that plays beautifully with blueberries without overwhelming them.
- Lemon zest (from 1 lemon, optional but worth it): It wakes up the whole thing and makes people ask what that bright note is.
- Cornstarch or all-purpose flour (2 tbsp): Thickens the custard and prevents a weepy bottom—cornstarch keeps it gluten-free if that matters to you.
- Salt (1/4 tsp): Never skip this; it makes everything taste more like itself.
- Fresh or frozen blueberries (1 1/2 cups): Frozen work just as well as fresh and sometimes are even better because they're picked at peak ripeness.
Instructions
- Heat your oven and prep the dish:
- Get your oven to 350°F and grease an 8-inch square baking dish or anything roughly that size with butter or a light spray. If your dish is slightly smaller or larger, the bake will still work—just watch the time.
- Whisk the base until silky:
- In a large bowl, combine the cottage cheese, Greek yogurt, milk, eggs, sugar, vanilla, cinnamon, lemon zest, cornstarch, and salt. Whisk it all together until it's smooth and no lumps of cottage cheese remain—this takes a minute or two, but it matters for texture.
- Gently fold in the berries:
- Add your blueberries and fold them in with a spatula, being gentle enough that they don't break apart completely. You want some whole berries so they stay distinct as they bake.
- Into the oven it goes:
- Pour the mixture into your prepared dish and spread it evenly with a spatula. It should look pale and custard-like at this point.
- Bake until just set:
- Slide it into the oven for 35 to 40 minutes—it's done when the edges are firm and the center has just a tiny bit of wobble when you gently shake the pan. The top will be lightly golden.
- Cool before slicing:
- Let it cool for at least 10 minutes before cutting; this gives it time to set properly. Slice it into four pieces, serve warm, or chill it for later.
Save to Pinterest There's a particular moment when you pull this out of the oven and the whole kitchen smells like warm cinnamon and vanilla, with that hint of lemon just underneath—it stops feeling like you've made breakfast and starts feeling like you've created something small and real. That's the moment I remember why I come back to this recipe.
Storage and Make-Ahead Magic
This bake is honestly better on the second or third day once the flavors have settled in and the texture becomes even more custard-like in the fridge. Store it in an airtight container, and it keeps for up to four days—longer than most breakfasts last in my house, but not longer than it should. You can also freeze individual slices wrapped in plastic wrap and then foil for up to two months; just thaw overnight in the fridge and either eat cold or warm it gently in the oven at 300°F.
Flavor Swaps and Variations
Blueberries are wonderful here, but this base is honestly flexible enough to work with almost any fruit or flavor direction you want to take it. Raspberries or blackberries will give you tartness; peaches or strawberries will give you something softer and more summery.
Why This Works as a Breakfast
There's real protein in here—about 15 grams per serving—and it's the kind that sticks with you because it's paired with carbs and a little fat, which is how your body actually wants to eat. The cottage cheese base is creamy without being heavy, and the blueberries keep it feeling bright and almost dessert-like, which is honestly why people eat it and come back for more without being coaxed.
- Meal prep it on a Sunday and you have four breakfasts ready to grab on your way out the door.
- It's naturally gluten-free if you use cornstarch, which feels rare in breakfast bakes.
- Cold, warm, or room temperature, it never gets weird or disappointing.
Save to Pinterest This recipe quietly became one of my favorites not because it's complicated or showy, but because it feels generous—it feeds you well and makes the morning feel intentional. That's all any of us really want from breakfast.
Recipe FAQs
- → Can I use frozen blueberries in this dish?
Yes, frozen blueberries work well and can be added directly without thawing, maintaining the flavor and texture.
- → What can I use as a substitute for cornstarch?
All-purpose flour can replace cornstarch, but ensure it fits your dietary preferences as it contains gluten.
- → How do I make this bake dairy-free?
Use plant-based alternatives for cottage cheese, yogurt, and milk to create a dairy-free version.
- → Is this suitable for gluten-free diets?
Yes, if cornstarch is used instead of flour, this dish is gluten-free. Always verify ingredient labels.
- → Can I add nuts for extra texture?
Absolutely, adding sliced almonds before baking adds a delightful crunch and enhances flavor.