Blueberry Cottage Cheese Breakfast Cake:Start your morning with a tangy, lemony loaf bursting with juicy blueberries! This wholesome breakfast cake combines cottage cheese for a moist texture and natural honey for sweetness, making it the perfect guilt-free indulgence.

Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 10 slices

Ingredients

• 1 ¾ cups all-purpose flour, divided
• ¾ cup whole wheat flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup cottage cheese
• ¾ cup honey
• 6 tbsp melted coconut oil (or any neutral oil)
• 1 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 1 tbsp vanilla extract
• 2 large eggs, lightly whisked

2 cups fresh blueberries

Instructions

1. Preheat & Prep
   Preheat your oven to 350°F (180°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving a 2-inch overhang for easy removal.
2. Mix Dry Ingredients
   In a large mixing bowl, combine 1 ¼ cups of all-purpose flour, whole wheat flour, baking powder, and salt. Set aside.
3. Blend Wet Ingredients
   In a blender or food processor, blend the cottage cheese, honey, melted coconut oil, lemon zest, lemon juice, and vanilla extract until smooth.
4. Combine Wet & Dry
   Pour the blended mixture into the dry ingredients. Add the whisked eggs and gently mix until just combined.
5. Add Blueberries
   Toss the blueberries with the remaining 1 tablespoon of all-purpose flour to prevent sinking. Fold them into the batter carefully.
6. Bake
   Pour the batter into the prepared loaf pan and smooth the top. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

Nutritional Information (per serving)

• Calories: 272 kcal
• Protein: 6g
• Carbohydrates: 41g
• Fat: 10g

Enjoy this light and flavorful Blueberry Cottage Cheese Breakfast Cake with your morning coffee or as an afternoon pick-me-up!