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Lemon Blueberry Cottage Cheese Bread: Dreamy Breakfast Loaf

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5 from 86 reviews

A delightful breakfast loaf infused with lemon and blueberries, enriched with cottage cheese for moistness.

Ingredients

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  • 2 cups all-purpose flour (or 2.5 cups almond flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup melted butter (or coconut oil)
  • 1/2 cup honey or maple syrup
  • 2 large eggs
  • 2 tbsp lemon zest (approx 2 lemons)
  • 2 tbsp lemon juice
  • 1 cup fresh blueberries (tossed in 1 tbsp flour)
  • 3/4 cup cottage cheese (strained of liquid, then blended)
  • 1 egg yolk
  • 2 tbsp sugar (or maple syrup)
  • 1 tbsp cornstarch
  • 1 tsp lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
  2. Blend the cottage cheese, egg yolk, sugar, cornstarch, and lemon juice until smooth. Set aside.
  3. Whisk together melted butter, honey, eggs, lemon zest, and lemon juice until well combined.
  4. Mix in the flour, baking powder, baking soda, and salt until just combined.
  5. Fold the flour-coated blueberries into the batter.
  6. Pour half of the batter into the prepared loaf pan, add the cheesecake mixture in the center, and top with the remaining batter.
  7. Bake for 50–60 minutes, tenting with foil if browning too quickly.
  8. Cool completely in the pan before transferring to a wire rack.

Notes

Serve with butter or Greek yogurt; store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://pennykitchenz.com/lemon-blueberry-cottage-cheese-bread-recipe/

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