Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour
Servings: 8

Ingredients

Main Batter

• 2 cups (450 g) cottage cheese
• 2 large eggs
• ¼ cup (60 ml) milk
• ¼ cup (60 g) plain Greek yogurt or sour cream
• ⅓ cup (65 g) granulated sugar or ¼ cup honey
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• 2 tablespoons all-purpose flour or cornstarch
• 1 teaspoon baking powder
• ¼ teaspoon salt

Mix-Ins

• 1 cup fresh blueberries
• ½ cup sliced almonds

Topping

• ¼ cup whole almonds
• 2 tablespoons sliced almonds
• Powdered sugar (optional)
• Honey or maple syrup for serving (optional)

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Instructions

Step 1: Prepare the Oven

• Preheat oven to 350°F (175°C).
• Grease an 8-inch (20 cm) round or square baking dish or line it with parchment paper.

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Step 2: Blend the Batter

Place in a blender or food processor:

• Cottage cheese
• Eggs
• Milk
• Greek yogurt
• Sugar or honey
• Vanilla
• Almond extract
• Flour or cornstarch
• Baking powder
• Salt

Blend until mostly smooth, about 45–60 seconds.

A few small cottage cheese curds are fine.

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Step 3: Fold in Fruit

Pour the batter into a bowl.

Gently fold in:

• Blueberries
• Half of the sliced almonds

Do not overmix.

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Step 4: Bake

Pour into the prepared baking dish.

Top with:

• Remaining sliced almonds
• Whole almonds

Bake for 40–45 minutes, or until:

• Center is just set
• Top is lightly golden
• A toothpick comes out mostly clean

If the almonds brown too quickly, loosely cover with foil for the last 10–15 minutes.

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Step 5: Cool

Cool in the pan for 15–20 minutes.

Serve warm or chilled.

Dust with powdered sugar if desired.

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Nutrition Information (Approximate)

Per serving (1/8 of recipe):

• Calories: 225
• Protein: 14 g
• Carbohydrates: 13 g
• Fat: 14 g
• Saturated Fat: 4 g
• Fiber: 2 g
• Sugar: 9 g
• Sodium: 300 mg
• Calcium: ~18% Daily Value

Values vary based on the type of cottage cheese and sweetener used.

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Recipe Notes

• Full-fat cottage cheese gives the creamiest texture.
• Low-fat cottage cheese also works.
• Fresh blueberries hold their shape best, but frozen blueberries can be used without thawing.
• Almond extract is optional but enhances the flavor.

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Variations

Lemon Blueberry

Add:

• 1 tablespoon lemon zest
• 1 tablespoon lemon juice

Cinnamon

Add:

• 1 teaspoon ground cinnamon

Strawberry

Replace blueberries with chopped strawberries.

Mixed Berry

Use:

• Blueberries
• Raspberries
• Blackberries

Higher Protein

Mix in:

• 1 scoop vanilla protein powder
• Add 2–3 tablespoons extra milk if the batter becomes too thick.

Lower Sugar

Use a sugar substitute suitable for baking or omit the sweetener if serving with fruit.

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Storage

Refrigerator

• Store covered for up to 4 days.

Freezer

• Freeze individual slices for up to 2 months.

To Reheat

• Microwave: 30–60 seconds.
• Oven: 300°F (150°C) for 10 minutes.

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Serving Suggestions

• Greek yogurt
• Fresh blueberries
• Honey
• Maple syrup
• Toasted almonds
• Chia seeds
• Whipped cream for a dessert version

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Frequently Asked Questions (Q&A)

Q: Can I use frozen blueberries?
Yes. Add them frozen and do not thaw first to reduce excess moisture.

Q: Can I make this gluten-free?
Yes. Replace the flour with cornstarch or a gluten-free flour blend.

Q: Why is my bake watery?
Some cottage cheese brands contain more liquid. Drain excess liquid before blending, and bake until the center is just set.

Q: Can I make it ahead of time?
Yes. Bake it the day before and refrigerate. It tastes great chilled or reheated.

Q: Can I omit the almonds?
Yes. You can leave them out or replace them with sunflower seeds, pumpkin seeds, or additional blueberries.

Q: Can I use ricotta instead of cottage cheese?
Yes. Ricotta creates a smoother, richer texture.

Q: How do I know it’s done?
The edges should be lightly golden, the center should be set with a slight jiggle, and a toothpick inserted near the center should come out mostly clean.

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Nut Information

This recipe contains almonds, which are tree nuts.

• Tree Nut Allergy: Almonds are a common allergen. If serving to someone with a tree nut allergy, omit the almonds or substitute with seeds such as sunflower or pumpkin seeds.
• Cross-Contamination: If using packaged almonds, check labels if allergies are a concern.
• Nutrition of Almonds (per 1 oz / 28 g):
  • Calories: ~164
  • Protein: 6 g
  • Fat: 14 g (mostly heart-healthy unsaturated fats)
  • Carbohydrates: 6 g
  • Fiber: 3.5 g
  • Vitamin E: ~48% of the Daily Value
  • Magnesium: ~19% of the Daily Value