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This cottage cheese and blueberry cake brings a perfect balance of creamy texture and fresh fruit flavor. The light, fluffy consistency combined with bursts of juicy berries creates an ideal breakfast treat that's both satisfying and nutritious.
This recipe has become a cherished weekend tradition, gradually replacing regular pancakes and pastries. Its lighter profile allows for an indulgent breakfast without the heaviness.
Essential Ingredients
- 500g cottage cheese: Choose a brand with minimal liquid for best texture
- 1 egg: Room temperature for better mixing
- 60g flour: Provides structure while maintaining lightness
- 50g sugar: Just enough to enhance natural fruit sweetness
- Pinch of salt: Enhances overall flavors
- ½ teaspoon baking soda: Creates light, airy texture
- 1 lemon zest: Adds bright citrus notes
- 150g blueberries: Fresh or frozen work equally well
Step-by-Step Instructions
- 1. Initial Preparation
- - Preheat oven to 180°C
- Lightly grease baking pan with oil spray
- Bring ingredients to room temperature - 2. Mix Wet Ingredients
- - Gently mash cottage cheese in large bowl
- Blend in egg until combined
- Add sugar and lemon zest
- Mix until smooth and uniform - 3. Add Dry Ingredients
- - Sift flour with baking soda and salt
- Fold gently into wet mixture
- Avoid overmixing to maintain tenderness - 4. Final Steps and Baking
- - Fold in blueberries carefully
- Transfer to prepared pan
- Bake 30-35 minutes until golden
Blueberries add natural bursts of flavor throughout the cake, creating pockets of warm, jammy fruit that complement the creamy base perfectly.
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Seasonal Variations
This versatile cake adapts beautifully to different fruits. Try fresh strawberries in summer or add vanilla extract in winter for a comforting variation.
Storage Tips
Store in refrigerator for 2-3 days, though it's best enjoyed fresh within the first day.
This cottage cheese cake offers a delightful twist on traditional breakfast fare. The simple preparation and refined taste make it perfect for both morning meals and afternoon treats.
Frequently Asked Questions
- → Can I use frozen blueberries?
- Yes, don’t thaw them; this prevents them from staining the batter too much. Add 5 extra minutes to the baking time.
- → How do I know if it’s fully baked?
- Stick a toothpick into the center. If it comes out clean or with just a few dry crumbs, it’s ready.
- → Can this be made ahead of time?
- Absolutely! You can store it in the fridge for 2-3 days. Let it sit at room temperature for about 30 minutes before serving.
- → Can I swap out the blueberries?
- For sure! You can use raspberries, blackberries, or any mixed berries you’d like.
- → Is it freezer-friendly?
- Yes, it’ll keep well in the freezer for up to a month. Thaw it overnight in the fridge before serving.