Lemon Blueberry Cottage Cheese Cake
Prep: 15 min
Cook: 45 min
Total: 60 min
Serves: 8
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Light, moist, and brightened with citrus, this cake proves cottage cheese belongs in your baking. Blended smooth, it lends a tender crumb and a subtle richness, while fresh blueberries burst against a hint of zesty lemon. It feels indulgent yet leans wholesome, making it a lovely choice for afternoon tea, a casual gathering, or a slightly virtuous dessert you can feel good about.
Ingredients
Ingredients
- 2 Cups Cottage Cheese
- 2 Large Egg
- 1/4 Cup Maple Syrup
- 2 Tbsp Lemon Juice
- 1 Tbsp Lemon Zest
- 1 Tsp Vanilla
- 1/2 Cup Oat Flour
- 1 Tsp Baking Powder
- 1 1/2 Cups Blueberries
Directions
Directions
- Preheat your oven to 350 F.
- Grease an 8 - inch round cake pan or line it with parchment paper.
- add the cottage cheese, eggs, maple syrup, lemon juice, lemon zest, and vanilla to a blender. Blend until completely smooth.
- Pour the mixture into a large bowl. Stir in the oat flour, baking powder, and salt until just combined.
- Gently fold in 1 1/4 cups of the blueberries, reserving the remaining berries for the top.
- Pour the batter into the prepared pan and scatter the remaining blueberries over the surface.
- Bake for 40-45 minutes, or until the top is lightly golden and a toothpick inserted near the center comes out mostly clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Finish with fresh lemon zest and a light dusting of powdered sugar, if desired.
- Slice and enjoy warm or chilled.
Nutrition
Per serving · 8 servingsCalories
150
Fat
4 g
Saturated fat
2 g
Carbohydrates
22 g
Sugar
8 g
Fiber
2 g
Protein
7 g
Sodium
150 mg
Cholesterol
70 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Cups Cottage Cheese
- 2 Large Egg
- 1/4 Cup Maple Syrup
- 2 Tbsp Lemon Juice
- 1 Tbsp Lemon Zest
- 1 Tsp Vanilla
- 1/2 Cup Oat Flour
- 1 Tsp Baking Powder
- 1 1/2 Cups Blueberries
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