Blueberry Cheesecake Breakfast Bake
Introduction
This Blueberry Cheesecake Breakfast Bake is the perfect blend of indulgence and nourishment. Creamy cottage cheese and cream cheese create a cheesecake‑like base, while juicy blueberries add natural sweetness. It’s high in protein, lightly sweet, and ideal for meal prep, brunch, or a grab‑and‑go breakfast.
Ingredients
2 cups (16 oz / 450 g) cottage cheese (full‑fat for creamier texture)
8 oz (225 g) cream cheese, softened
2 large eggs
⅓ cup (65 g) granulated sugar (or ¼ cup honey/maple syrup)
1 tsp vanilla extract
1 tbsp lemon juice (optional, recommended)
1 tbsp cornstarch (or flour)
1½ cups fresh blueberries (reserve some for topping)
Pinch of salt
Instructions
Preheat Oven
Heat oven to 350°F (175°C). Grease or line an 8×8‑inch baking dish.
Blend Base
In a blender or food processor, combine cottage cheese, cream cheese, eggs, sugar (or honey/maple syrup), vanilla, lemon juice, cornstarch, and salt. Blend until smooth and creamy.
Add Blueberries
Stir in 1 cup of blueberries, reserving the rest for topping.
Bake
Pour mixture into prepared dish. Scatter remaining blueberries on top. Bake 35–40 minutes, until set and lightly golden at the edges.
Cool & Serve
Let cool for 10–15 minutes before slicing. Serve warm or chilled.
Time & Yield
Prep Time: 10 minutes
Bake Time: 35–40 minutes
Total Time: ~50 minutes
Yield: 6–8 servings
Tips & Tricks
Extra creamy: Use full‑fat cottage cheese and cream cheese.
Sweetness control: Adjust sugar or honey to taste.
Meal prep: Store slices in the fridge up to 4 days; reheat or enjoy cold.
Boost flavor: Add lemon zest for a brighter cheesecake note.
Variations
Berry Mix: Use raspberries, blackberries, or a mix of berries.
Nutty Crunch: Sprinkle sliced almonds or granola on top before baking.
Chocolate Twist: Add mini chocolate chips for a dessert‑like version.
Serving Suggestions
Serve with a dollop of Greek yogurt or whipped cream.
Pair with coffee or herbal tea for breakfast.
Drizzle with honey or maple syrup for extra indulgence.
FAQs
Q: Can I use frozen blueberries?
A: Yes, but don’t thaw them — add directly to the batter.
Q: Can I make this ahead?
A: Absolutely — bake, cool, and refrigerate. It tastes even better the next day.
Q: Can I skip cottage cheese?
A: You can replace it with ricotta for a similar texture.
Conclusion
This Blueberry Cheesecake Breakfast Bake is creamy, protein‑packed, and bursting with fresh blueberry flavor. It’s a versatile recipe that feels indulgent yet wholesome — perfect for mornings when you want something special.