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This cottage cheese blueberry cake brings a perfect balance of creamy texture and fresh fruit flavor. Light yet satisfying, it makes an excellent healthy breakfast option that feels like an indulgent treat.
This recipe has become a cherished weekend breakfast tradition in our home, naturally replacing heavier options like pancakes and pastries.
Essential Ingredients
- 500g cottage cheese: Choose a brand with minimal liquid content
- 1 egg: Room temperature for best mixing results
- 60g flour: Provides structure while maintaining lightness
- 50g sugar: Just enough to enhance the natural fruit sweetness
- Pinch of salt: Essential flavor enhancer
- ½ teaspoon baking soda: Creates light, airy texture
- Lemon zest: Adds bright citrus notes
- 150g blueberries: Fresh or frozen work equally well
Step-by-Step Instructions
- 1. Initial Preparation
- - Heat oven to 180°C
- Lightly coat baking pan with oil spray
- Bring ingredients to room temperature - 2. Wet Ingredient Mixing
- - Gently break up cottage cheese in large bowl
- Mix in egg until combined
- Add sugar and lemon zest
- Blend until smooth - 3. Dry Ingredient Addition
- - Sift flour with baking soda and salt
- Fold gently into wet mixture
- Avoid overmixing - 4. Final Steps
- - Fold in blueberries carefully
- Transfer to prepared pan
- Bake 30-35 minutes until golden
Blueberries create delightful pockets of natural jam throughout the cake as they bake, adding bursts of flavor in every bite.
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Recipe Variations
This versatile cake adapts beautifully to seasonal fruits. Try fresh strawberries in summer or add vanilla extract in winter for a comforting variation.
Storage Tips
Store in the refrigerator for 2-3 days, though it rarely lasts that long. Best enjoyed within 48 hours for optimal texture.
This cottage cheese cake offers a perfect balance of nutrition and indulgence. Its simple preparation and refined taste make it an ideal choice for both breakfast and afternoon snacking.
Frequently Asked Questions
- → Can you use frozen blueberries?
- Absolutely, just use them straight from the freezer so the batter doesn’t turn too purple. Add around 5 extra minutes to the baking time.
- → How do I know when it’s cooked?
- Stick a toothpick into the center of the cake. If it comes out clean or with only a few dry crumbs, it’s ready.
- → Can I make it in advance?
- Yes, it can stay fresh in the fridge for 2-3 days. Remove it about 30 minutes before enjoying.
- → Can I swap the blueberries for other fruits?
- For sure! Try raspberries, blackberries, or any other berry you like.
- → Is this cake freezer-friendly?
- Yes, it freezes well for up to a month. Let it thaw in the fridge overnight for best results.