Cottage Cheese Blueberry Breakfast Cake
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Discover a delightful twist on your morning routine with this lemony loaf cake, packed with fresh blueberries and a hint of cottage cheese for a moist, not-too-sweet breakfast treat.
Ingredients:
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Ingredients:
- 3/4 cup plus 1 tablespoon 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, lightly beaten
- 2 cups fresh blueberries
- Gather all your ingredients.
- Preheat your oven to 350°F and grease a 9x5-inch loaf pan. Line it with parchment paper, leaving a 2-inch overhang for easy removal.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.
- Blend cottage cheese, honey, oil, lemon zest, lemon juice, and vanilla in a blender until smooth.
- Mix the eggs into the cottage cheese mixture.
- Add the blended mixture to the dry ingredients and stir until combined.
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter. Pour the batter into the prepared pan.
- Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan on a wire rack for 10 minutes.
- Remove the loaf from the pan and allow it to cool completely on a wire rack before slicing and serving.
