Flourless Cottage Cheese Blueberry Cake
A light and moist flourless cake made with cottage cheese and bursting with fresh blueberries, perfect for breakfast or a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
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 for easy removal after baking.
- Blend the cottage cheese, eggs, sweetener, and vanilla until smooth.
- Pour the mixture into a bowl, then stir in the almond flour, baking powder, and salt until just combined.
- Gently fold in the blueberries, being careful not to burst them.
- Transfer the batter into the prepared cake pan. Bake for 35–40 minutes, or until golden on top and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for at least 15 minutes before slicing.
Notes
Serve warm or at room temperature with Greek yogurt or a drizzle of honey. Pairs well with green tea or almond milk.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 7g
- Sodium: 130mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg