Description
This High-Protein Lemon Blueberry Breakfast Bake combines creamy cottage cheese with zesty lemon and fresh blueberries for a nutritious and delicious start to your day. Easy to prepare and packed with protein, this baked dish is perfect for a wholesome breakfast or brunch.
Ingredients
Scale
Primary Ingredients
- 1 1/2 cups cottage cheese
- 3 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cup fresh blueberries
- 1/8 teaspoon salt
For Greasing
- Butter or nonstick spray for greasing
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish thoroughly with butter or nonstick cooking spray to prevent sticking.
- Blend Ingredients: In a blender or food processor, combine the cottage cheese, eggs, maple syrup, vanilla extract, lemon zest, lemon juice, cornstarch, and salt. Blend the mixture until it is completely smooth and uniform in texture.
- Fold in Blueberries: Gently fold the fresh blueberries into the blended mixture using a spatula to avoid breaking the berries.
- Pour Mixture into Dish: Pour the mixture evenly into the prepared baking dish and smooth the top with a spatula to ensure even cooking.
- Bake: Bake the mixture in the preheated oven for 35 to 40 minutes, or until the center is set and the edges turn golden brown.
- Cool and Serve: Remove the bake from the oven and allow it to cool for at least 10 minutes before slicing to serve, allowing it to set further for best texture.
Notes
- Be gentle when folding in the blueberries to keep them intact and prevent the mixture from becoming too watery.
- Allowing the bake to cool before slicing helps it firm up and makes serving easier.
- For added flavor, sprinkle a little extra lemon zest on top before baking.
- This bake can be stored refrigerated for up to 3 days and reheated gently.
