Lemon Blueberry Breakfast Bake That's Silky and Satisfying

Lemon Blueberry Breakfast Bake is a high-protein, deliciously satisfying morning dish combining tangy lemon with juicy blueberries.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Cooling Time 10

Total Time 1 10

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bake

1 cup fresh blueberries adds vibrant color and natural sweetness
1 cup cottage cheese a creamy base that boosts protein content
1 cup rolled oats provides heartiness and texture
3 large eggs bind the mixture and enhance richness
¼ cup lemon juice adds a zesty kick
¼ cup honey natural sweetener to balance tartness
½ cup milk keeps the bake moist
1 teaspoon baking powder ensures light and fluffy consistency
1 teaspoon vanilla extract infuses warmth and depth
¼ teaspoon salt brings out all flavors

Equipment

8×8 inch baking dish
mixing bowl
Whisk
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking dish.
In a mixing bowl, combine cottage cheese, eggs, lemon juice, honey, and milk. Whisk until smooth.
Fold in the rolled oats, baking powder, vanilla extract, and salt.
Gently add blueberries, folding them in carefully.
Pour the mixture into the greased baking dish and spread evenly.
Bake for 45 minutes or until golden brown and a toothpick comes out clean.
Allow to cool for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 12gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 120mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 8gVitamin A: 400IUVitamin C: 5mgCalcium: 120mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for a quick breakfast.

Tried this recipe?

Let us know how it was!