Go Back
–+ servings
Two thick slices of fluffy blueberry cottage cheese breakfast bake stacked on a plate, dusted with powdered sugar and bursting with juicy blueberries.
Print Recipe
5 from 9 votes

Blueberry Cottage Cheese Breakfast Bake

This Blueberry Cottage Cheese Breakfast Bake is a light, protein-packed dish that’s perfect for a wholesome breakfast or snack. Made with creamy cottage cheese, sour cream, and topped with juicy blueberries, it’s naturally sweet and delicious warm or chilled.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast recipes
Cuisine: American
Keyword: blueberry cottage cheese breakfast bake, cottage cheese blueberry breakfast bake
Servings: 8
Author: Tatiana

Equipment

  • 8 x 8 inch baking dish

Ingredients

  • 1½ pounds full fat cottage cheese
  • ½ cup sour cream
  • ½ cup granulated sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 3 large eggs at room temperature
  • ¼ cup cornstarch
  • 1 cup fresh or frozen blueberries

Topping

  • powdered sugar

Instructions

  • Preheat the oven to 350°F (175°C) °F. Lightly grease an 8×8-inch (20×20 cm) square baking dish. For individual portions, you can also use greased muffin tins or ramekins.
  • Make the batter: In a large mixing bowl, add the cottage cheese, sour cream, sugar, salt, vanilla extract, eggs, and cornstarch. Use a hand blender to blend until smooth and creamy.
  • Assemble: Pour the batter into the prepared baking dish and spread it out evenly.
  • If using frozen blueberries, toss them with 1 teaspoon of cornstarch first to help reduce excess moisture.
  • Evenly scatter the blueberries over the top of the batter.
  • Bake: Bake for 40–50 minutes, or until the center is set and the top is lightly golden. It’s okay if the center jiggles slightly—it will firm up as it cools.
  • Cool and serve: Allow the bake to cool in the dish for 10–15 minutes before slicing. For a firmer texture, refrigerate for at least 1 hour. Enjoy warm or chilled.

Video

Notes

For best results, use dry or pressed cottage cheese. Some cottage cheese brands can be quite watery, which may lead to a looser texture—if yours is very wet, try draining it slightly or choose a thicker variety.
Right after baking, the texture will be soft and custard-like. But as it cools, it firms up significantly—and the firmer it gets, the more it resembles a light cheesecake. The photos in this post show the bake after it has fully cooled, so don’t worry if yours looks softer straight out of the oven!
Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 205kcal | Carbohydrates: 18g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 231mg | Potassium: 138mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 299IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 0.4mg