Description
There’s something undeniably comforting about a warm breakfast bake, especially on a slow, sunny morning when the kitchen smells like vanilla, cinnamon, and sweet berries. This Blueberry Cottage Cheese Breakfast Bake is one of those dishes that feels like a warm hug. It’s soft, lightly sweet, and packed with juicy blueberries and creamy cottage cheese, baked into a golden, fluffy delight that’s somewhere between a casserole and a cake.
Growing up, this was the kind of dish we’d make on lazy weekends. I remember my mom would stir everything together in one big bowl while chatting with us about our week. We’d gather in the kitchen in our pajamas, the oven humming in the background, and soon the whole house would smell like blueberries and love. This bake was always served warm with a little drizzle of honey or a dollop of Greek yogurt on top. It was comfort food at its finest — nourishing, simple, and made with love.
This dish is wonderfully versatile. Whether you’re hosting a weekend brunch, meal-prepping for the week, or just treating yourself to something cozy and wholesome, this bake has your back. Plus, it’s naturally protein-rich thanks to the cottage cheese and eggs, so it keeps you full and satisfied without feeling heav
Ingredients
1 ripe banana (mashed)
2 large eggs
1 cup cottage cheese
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup rolled oats
1/4 teaspoon baking powder
1/2 cup fresh or frozen blueberries
Instructions
Step 1: Preheat your oven and prep your dish
Start by preheating your oven to 375°F (190°C). Lightly grease a small baking dish or ramekin with a bit of butter or cooking spray. I like using a small ceramic dish because it retains heat so well and makes the bake feel extra cozy when served.
Step 2: Mash and mix
In a medium bowl, mash your ripe banana until smooth. If your banana has a few lumps, that’s totally fine—it adds texture and charm to the final bake.
Step 3: Add the wet ingredients
Whisk in the eggs, cottage cheese, maple syrup, and vanilla extract until well combined. The cottage cheese might look a little lumpy at this stage, but don’t worry—it melts beautifully into the bake while cooking, creating little pockets of creamy goodness.
Step 4: Stir in the dry ingredients
Add the cinnamon, salt, oats, and baking powder, and stir until everything is evenly incorporated. The oats help soak up the moisture and give the bake its soft, cake-like texture.
Step 5: Fold in the blueberries
Gently fold in the blueberries. If you’re using frozen ones, there’s no need to thaw—just toss them in. They’ll burst while baking and create those gorgeous little purple swirls throughout.
Step 6: Bake until golden and set
Pour the mixture into your prepared dish and smooth out the top. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean. The center will be soft but set.
Step 7: Cool slightly and enjoy
Let it cool for a few minutes before digging in. I like to serve it warm with a drizzle of maple syrup or a spoonful of Greek yogurt for an extra creamy touch. It’s also lovely with a sprinkle of chopped nuts or a dusting of cinnamon on top.
Notes
This bake is forgiving and flexible. You can swap blueberries for raspberries or chopped strawberries, and if you’re out of maple syrup, honey works just as well. It’s the kind of recipe that welcomes little tweaks and still turns out delicious.