Blueberry Cottage Cheese Cake

square crop of a slice of blueberry cake with a fork.

4.17 from 6 votes

Blueberry Cottage Cheese Cake

This Easy to make Blueberry Cottage Cheese Cake is tender, moist, and delicious. It’s so easy to make and perfect for a special holiday brunch; it’s also a welcome addition to any weeknight dessert.

Course Breakfast, brunch, Dessert

Cuisine American

Keyword blueberries, blueberry, cake, cottage cheese, muffins

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 402kcal

Author Debi

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
2 teaspoon baking powder
¼ teaspoon fine table salt
3 large eggs
1 ½ cups cottage cheese
1 teaspoon vanilla extract
½ cup butter melted
5 ounces dried blueberries divided use

Instructions

Preheat oven to 350°F with the rack on lower middle position. Line a 9-inch cake pan with parchment paper. Lightly grease the parchment paper, and set aside.
In a medium bowl, mix the flour, sugar, baking powder, and salt together. Set aside.
In a separate large bowl, mix the eggs, cottage cheese, and vanilla together. The cottage cheese will be lumpy; you aren’t trying to get the lumps out. Don’t overmix.
Use a silicone spatula to fold the flour mixture into the egg mixture. Fold in the melted butter. Set ¼ cup of the dried blueberries aside to top the cake, and gently fold in the remaining blueberries.
Spread the 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 45-55 minutes or until a toothpick inserted in the center comes out with a few crumbs attached, not completely clean.
Let cake cool at room temperature on a wire cooling rack for 30-60 minutes before removing from pan.

Notes

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.

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.

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.

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