Blueberry Cottage Cheese Cake

Let’s make easy cottage cheese cake

Enjoy a slice for breakfast or an afternoon snack. It’s perfect for a holiday brunch like Christmas or Easter. It can also be crumbled up and used to top a bowl of yogurt like a parfait, or top cottage cheese (a double protein whammy!).

Cottage cheese

If your cottage cheese is liquidy, be sure to drain off the excess liquid by placing the cottage cheese in a fine mesh strainer.

You can go low-fat with low-fat cottage cheese, but I recommend using a full fat cottage cheese with for a richer creamier flavor.

Also, I recommend a small curd cottage cheese over a large curd. Since you aren’t blending it, smaller curds will bake in better.

How to make

The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.

A little prep: preheat the oven with the rack on lower middle position. Line a 9-inch cake pan with parchment paper and grease the parchment paper with butter or a cooking spray.

Then, it’s super quick. Mix up the dry ingredients in one bowl.

And in a bigger bowl, mix up the eggs, cottage cheese, and vanilla. You don’t need the cottage cheese to be smooth – you don’t have to blend it. There will be lumps of cottage cheese. That’s ok – you won’t notice them in the baked cake. Don’t overmix.

Fold the flour mixture into the egg mixture, then add the melted butter, and most of the dried blueberries.

I love dried wild blueberries – they have great flavor. I also love Mutiny Bay Blues, and their dried blueberries would be great in this cake.

Spread the cake batter into the prepared cake pan, smoothing the top evenly. Sprinkle the remaining ¼ cup blueberries over the top of the cake batter, and lightly press them into the batter.

Bake until a toothpick inserted in the center comes out with a few crumbs. And let the cake cool in the pan at room temperature on a wire cooling rack before removing from pan.

Serving suggestions

Serve the Cottage cheese cake with blueberries either plain or sprinkled with powdered sugar. This is my favorite way.

But if you want it a little fancy, drizzle on some lemon icing. My simple recipe for lemon icing:

• 1 cup powdered sugar
• 1 tablespoon unsalted butter melted
• 2 tablespoons fresh lemon juice

Combine icing ingredients and mix well. Drizzle on the cooled cake.

Changes to the recipe

This cake is a great basic cake that leads to other flavor combinations. Try other berries like blackberries, strawberries, or raspberries. Dried or fresh. Add some lemon zest or lime zest to the cake. Toss in some nuts or chocolate chips.

To frost or not to frost. That’s up to you. Cream cheese frosting would be divine on it.

This could even be a layer cake with jam or frosting in between each layer.

It makes great muffins. Yield 18 muffins, and bake for about 25 minutes, or until golden and a toothpick comes out clean.

And can be made gluten free with a 1:1 flour mix like Bob’s Red Mill.

Swap in Greek yogurt as a replacement for cottage cheese.

Make ahead and storage

Cake can be made ahead of time and kept at room temperature, tightly wrapped in plastic wrap or in an airtight container.

For longer storage, cake can be frozen in airtight container for up to a month.