Cottage Cheese Blueberry Bread is a soft, fruity quick bread designed for people who want something comforting and satisfying without relying on an overly sweet bakery-style loaf. Cottage cheese gives the batter moisture and a gentle richness, while blueberries provide natural sweetness and juicy bursts of flavor. Eggs contribute structure and protein, and a modest amount of honey or maple syrup adds sweetness without making the bread taste like a traditional dessert cake.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup melted butter or melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1 teaspoon finely grated lemon zest, optional
- 1/2 teaspoon cinnamon (optional)
- 1/3 cup chopped walnuts or pecans (optional)
- 2 tablespoons chia seeds (optional)
- 1/3 cup white chocolate chips (optional)
- 2 tablespoons rolled oats for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving some paper extending over the sides for easy removal. Lightly grease any exposed areas.
- Place the cottage cheese, eggs, honey or maple syrup, melted butter or coconut oil, and vanilla in a blender. Process until smooth and creamy.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add cinnamon at this stage if using it.
- Pour the blended wet mixture into the bowl containing the dry ingredients. Use a spatula to gently stir until no large areas of dry flour remain. Do not overmix.
- Fold the blueberries and lemon zest gently into the batter. If using frozen blueberries, add them directly from the freezer.
- Spoon the batter into the prepared loaf pan and spread it evenly. Add rolled oats to the surface if desired.
- Place the pan in the center of the preheated oven. Bake for approximately 45–55 minutes. Begin checking around 45 minutes. The bread is ready when the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Carefully lift it out using the parchment paper and transfer it to a wire rack. Allow it to cool further before slicing.
- Slice and serve plain or with Greek yogurt, butter, nut butter, honey, or fresh berries.
Notes
Prep Time: 15 minutes; Bake Time: 45–55 minutes; Cooling Time: 10 minutes in the pan, plus additional cooling; Total Time: Approximately 1 hour 10 minutes to 1 hour 20 minutes; Yield: 1 loaf, about 10 slices. Storage: Keep in an airtight container in the refrigerator for up to five days. For freezing, slice the cooled loaf and wrap portions individually, freezing for up to two months. Approximate Nutrition per slice: 210–240 calories, 7–9g protein, 28–32g carbohydrates, 1–2g fiber, 12–16g sugar, 8–10g fat.
