Viral Blueberry Cottage Cheese Loaf
A protein-packed loaf combining the tartness of blueberries with the creamy richness of cottage cheese, perfect for breakfast, snacks, or dessert.
- Prep Time: 15
- Cook Time: 55
- Total Time: 70
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups Almond Flour (or 1.5 cups All-Purpose Flour)
- 2 tsp Baking Powder
- 3 Eggs
- 1/3 cup Maple Syrup
- 1/3 cup Melted Coconut Oil or Butter
- 1 tsp Vanilla
- 1 cup Fresh Blueberries (washed and dried well)
- 1/2 cup Cottage Cheese (strained of liquid, then blended)
- 1 Egg Yolk
- 1 tbsp Maple Syrup or Sugar
- 1 tbsp Cornstarch
Instructions
- Prepare the Cottage Cheese Swirl: Blend the cottage cheese, egg yolk, sweetener, and cornstarch until smooth.
- Whisk the Wet Ingredients: In a large bowl, whisk the eggs, maple syrup, melted oil (or butter), and vanilla extract.
- Combine the Dry Ingredients: Sift in the flour and baking powder, stirring gently.
- Fold in the Blueberries: Gently fold in the fresh blueberries into the batter.
- Layer the Batter: Pour half the batter into a lined loaf pan, add the cottage cheese swirl, then top with remaining batter.
- Swirl with a Knife: Gently swirl the batter with the cottage cheese mixture.
- Bake to Perfection: Preheat oven to 350°F (175°C) and bake for 45–55 minutes.
- Cool and Slice: Let the loaf cool in the pan before transferring to a wire rack.
Notes
Make sure your blueberries are dry before folding them into the batter. To store, wrap in plastic and refrigerate for up to a week or freeze for 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg