Description
This blueberry cottage cheese oat cake is a soft, wholesome bake with a tender crumb, juicy blueberries, and a lightly sweet flavor. Perfect for breakfast, snacks, or a light dessert.
Ingredients
- 2 cups rolled oats
- 1 cup cottage cheese
- 2 large eggs
- 1 cup fresh or frozen blueberries
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 2 tablespoons melted butter or neutral oil
- 2 tablespoons milk
Instructions
- Preheat oven to 180°C (350°F) and prepare an 8-inch cake pan.
- Blend oats until they form a coarse flour.
- Add cottage cheese, eggs, honey or maple syrup, vanilla, baking powder, cinnamon, salt, and melted butter or oil, then blend until mostly smooth.
- Add milk if needed to loosen the batter slightly.
- Fold in most of the blueberries, reserving some for topping.
- Pour batter into the pan and spread evenly.
- Top with remaining blueberries.
- Bake for 30–35 minutes until golden and set.
- Cool for 10–15 minutes before slicing and serving.
Notes
- Add lemon zest for a brighter flavor.
- Increase sweetener slightly for a sweeter cake.
- Use nuts for added texture.
- Store in the refrigerator for up to 4 days.
- Reheat briefly or enjoy cold.
- Freeze slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 65 mg
