No-Flour Blueberry Cottage Cheese Cake

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4.7 from 96 reviews

A delightful and healthy twist on traditional cake, this blueberry cottage cheese cake is gluten-free and packed with protein.

Scale

1½ cups cottage cheese (360 ml | 330 g)
3 large eggs (≈150 ml | 165 g without shell)
½ cup honey or maple syrup (120 ml | 170 g honey or 150 g maple syrup)
1 cup almond flour (or oat flour for softer texture) (240 ml | 96 g almond flour | 90 g oat flour)
1 tsp vanilla extract (5 ml)
1 tsp baking powder (5 ml | 4 g)
1 cup blueberries, fresh or frozen (240 ml | 140 g)
Pinch of salt (1 g)

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Preheat the oven to 350°F (175°C).
Grease or line an 8-inch (20 cm) cake pan with parchment paper.
Blend cottage cheese, eggs, honey (or maple syrup), and vanilla extract until smooth.
Fold in almond flour (or oat flour), baking powder, and a pinch of salt.
Add blueberries, reserving a few for topping.
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes.
Let the cake cool for about 10 minutes before slicing.

For richer flavor, try toasting the almond flour before adding. Use room-temperature eggs and cottage cheese for a smooth texture.

Find it online: https://pennykitchenz.com/no-flour-blueberry-cottage-cheese-cake-9g-protein/