Cottage Cheese Blueberry Cake Recipe

Introduction

If you’re craving a dessert that’s both wholesome and indulgent, this Cottage Cheese Blueberry Cake is the perfect treat. It’s moist, subtly sweet, and packed with fresh blueberries that burst with flavor in every bite. The cottage cheese adds a rich, creamy texture without the heaviness of butter-based cakes.

Unlike traditional cheesecakes, this cake is light, protein-rich, and subtly tangy thanks to the cottage cheese. It’s a delightful way to sneak in some extra nutrients while still satisfying your sweet tooth. Plus, it’s naturally lower in sugar and fat, making it a great option for a guilt-free dessert or even a brunch side.

Whether you’re serving guests or treating yourself, this easy-to-make cake is a crowd-pleaser. It comes together in just over an hour and requires minimal prep. Perfect for any season, but especially delightful when blueberries are at their peak.

⏲️ Cooking Time & Servings

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour

• Servings: 8 slices

🧾 Ingredients

For the Cake:

• 1 cup cottage cheese (full-fat or low-fat)

• 2 large eggs

• 1/2 cup granulated sugar (or coconut sugar)

• 1/4 cup neutral oil (like canola or light olive oil)

• 1 tsp vanilla extract

• 1 cup all-purpose flour

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• Zest of 1 lemon (optional, for brightness)

• 1 cup fresh or frozen blueberries (do not thaw if frozen)

Optional Topping:

• Powdered sugar for dusting

• A few extra blueberries for garnish

👩‍🍳 How to Make Cottage Cheese Blueberry Cake

Step-by-Step Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease an 8-inch round or square cake pan and line with parchment paper.

2. Mix Wet Ingredients:
   In a large mixing bowl, combine the cottage cheese, eggs, sugar, oil, and vanilla extract. Beat until smooth. If your cottage cheese is chunky, you can blend the mixture for a smoother texture.

3. Combine Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest (if using).

4. Mix Everything Together:
   Add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix.

5. Fold in Blueberries:
   Gently fold in the blueberries, being careful not to burst them.

6. Bake the Cake:
   Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool and Serve:
   Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar and garnish with extra blueberries before serving.

📝 Notes

• Texture Tip: For a smoother batter, blend the cottage cheese before mixing.

• Fruit Variations: Try raspberries, blackberries, or chopped strawberries instead of blueberries.

• Sweetness: You can reduce sugar to 1/3 cup for a more breakfast-style cake.

• Storage: Store in the refrigerator for up to 4 days. Best enjoyed slightly warm or at room temperature.

❓ FAQs

Can I use frozen blueberries?

Yes! Use them straight from the freezer. Don’t thaw, or they may bleed too much into the batter.

Is cottage cheese the same as cream cheese?

No. Cottage cheese is lighter and less creamy, but blending it gives a texture similar to ricotta or light cream cheese.

Can I make this gluten-free?

Yes! Substitute the flour with a 1:1 gluten-free flour blend designed for baking.

Can I make this cake dairy-free?

You can try using a dairy-free cottage cheese alternative, though results may vary.

🍽️ Nutrition Information

Values are approximate and will vary based on ingredients used.

⚠️ Disclaimer

Enjoy this Cottage Cheese Blueberry Cake as part of a balanced diet. While it contains nutritious ingredients, it’s still a dessert and should be eaten in moderation. If you have dairy or gluten allergies, be sure to use appropriate substitutions. Always check ingredient labels if you’re cooking for someone with food sensitivities.