Cottage Cheese Blueberry Breakfast Cake

This cottage cheese blueberry breakfast cake is a lemony loaf cake studded with a full pint of fresh blueberries. It's a perfect not-too-sweet breakfast or snack cake.

Ingredients

• 3/4 cup all-purpose flour plus 1 tablespoon for dusting
• 3/4 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup cottage cheese
• 3/4 cup honey
• 6 tablespoons coconut oil, melted, or neutral oil of choice
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 tablespoon vanilla extract
• 2 large eggs, lightly beaten
• 2 cups fresh blueberries

Instructions

1. Gather all ingredients. 
2. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x5-inch loaf pan. Line pan with parchment paper, leaving a 2-inch overhang. 
3. Whisk ¾ cup all-purpose flour, ¾ cup whole wheat flour, baking powder, and salt together in a large bowl.
4. Combine cottage cheese, honey, oil, lemon zest and juice, and vanilla in a blender container. Cover and blend until smooth.
5. Stir eggs into cottage cheese mixture.
6. Add cottage cheese mixture to flour mixture; stir to combine. 
7. Toss blueberries with remaining 1 tablespoon of flour in a bowl. Fold blueberries into batter. Pour batter into the prepared pan. 
8. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in pan on a wire rack 10 minutes.
9. Remove from pan and cool completely on a wire rack before slicing and serving.

Recipe by  Kathryn Hendrix

Bagikan Artikel ini