Cottage Cheese Blueberry Breakfast Cake

• servings: 10 servings
• active time: 15 minutes
• total time: 1 hour 25 minutes

Ingredients

3/4 cup all-purpose flour

3/4 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup cottage cheese

3/4 cup honey

6 tablespoons coconut oil, melted, or neutral oil of choice

1 tablespoon lemon zest

3 tablespoons lemon juice

1 tablespoon vanilla extract

2 large eggs

2 cups fresh blueberries

Directions

Gather all ingredients.

Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x5-inch loaf pan. Line pan with parchment paper, leaving a 2-inch overhang.

Whisk together 1 1/4 cup all-purpose flour, whole wheat flour, baking powder, and salt in a large bowl.

Combine cottage cheese, honey, oil, lemon zest and juice, and vanilla in a blender container. Cover and blend until smooth.

Stir eggs into cottage cheese mixture.

Add cottage cheese mixture to flour mixture; stir to combine.

Toss blueberries with remaining 1 tablespoon of flour in a bowl. Fold blueberries into batter. Pour batter into the prepared pan.

Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in pan on a wire rack 10 minutes.

Remove from pan and cool completely on a wire rack before slicing and serving.

Nutrition

• Calories: 272 kcal
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 40 mg
• Sodium: 280 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 2 g
• Total Sugars: 25 g
• Protein: 6 g