Cottage Cheese Blueberry Breakfast Cake
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Why I Love This Recipe
A lemony loaf cake studded with a full pint of blueberries.
Ingredients You'll Need
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
Directions
Gather all ingredients.
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.
Whisk ¾ cup all-purpose flour, ¾ cup whole wheat flour, baking powder, and salt together in a large bowl
Combine cottage cheese, honey, oil, lemon zest and juice, and vanilla in a blender container. Cover and blend until smooth.
Stir eggs into cottage cheese mixture.
Add cottage cheese mixture to flour mixture; stir to combine
Toss blueberries with remaining 1 tablespoon of flour in a bowl. Fold blueberries into batter. Pour batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in pan on a wire rack 10 minutes.
Remove from pan and cool completely on a wire rack before slicing and serving.
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