Flourless Cottage Cheese Blueberry Cake
A nostalgic and nutritious cake packed with fresh blueberries and cottage cheese, perfect for guilt-free dessert or breakfast.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 ½ cups cottage cheese
- 3 large eggs
- ½ cup honey or maple syrup (or sweetener of choice)
- 1 cup almond flour (or oat flour)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup fresh or frozen blueberries
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a round 8-inch cake pan with parchment paper.
- Blend the cottage cheese, eggs, sweetener, and vanilla until smooth.
- Combine the mixture with the almond flour, baking powder, and pinch of salt until just combined.
- Fold in the blueberries gently.
- Transfer the batter into the prepared cake pan and bake for 35–40 minutes.
- Cool the cake for at least 15 minutes before slicing.
Notes
Serve with a dollop of Greek yogurt or a drizzle of honey for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 6g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg