Blueberry Cheesecake Breakfast Bake
Blueberry Cheesecake Breakfast Bake from tinsuf is a creamy, protein-packed breakfast that tastes just like cheesecake. Made with cottage cheese, cream cheese, eggs, and juicy blueberries, this easy baked dish is perfect for busy mornings, weekend brunches, or meal prep. Every bite is rich, smooth, and bursting with fresh blueberry flavor while still being simple enough to make with everyday ingredients.
Why You’ll Love This Recipe
If you enjoy cheesecake but want something suitable for breakfast, this recipe is the perfect choice. The combination of cottage cheese and cream cheese creates a rich and creamy texture, while blueberries add natural sweetness and a burst of fruity flavor. It’s easy to prepare, stores well in the refrigerator, and can be enjoyed cold or slightly warmed.
This breakfast bake is also great for meal prep because it can be sliced into portions and enjoyed throughout the week. Whether served as breakfast, a snack, or a light dessert, it’s always a crowd-pleaser.
Ingredients
2 cups (16 oz / 450 g) cottage cheese
8 oz (225 g) cream cheese, softened
2 large eggs
1/3 cup granulated sugar (or 1/4 cup honey or maple syrup)
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon cornstarch (or flour)
1½ cups fresh blueberries
Pinch of salt
Instructions
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper.
Add the cottage cheese, cream cheese, eggs, sugar, vanilla extract, lemon juice, cornstarch, and salt to a blender or food processor. Blend until completely smooth and creamy.
Fold in about 1 cup of the blueberries, then pour the mixture into the prepared baking dish. Spread evenly and sprinkle the remaining blueberries over the top.
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