🍰 High-Protein Blueberry Lemon Cottage Cheese Cake

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🍰 High-Protein Blueberry Lemon Cottage Cheese Cake

Ingredients:

  • 2 cups low-fat cottage cheese (blended until smooth)

  • 3 large eggs

  • 1/2 cup Greek yogurt (plain or vanilla)

  • 1/4 cup honey or maple syrup (or a keto-friendly sweetener)

  • 1 tsp vanilla extract

  • Zest of 1 lemon + 1 tbsp fresh lemon juice

  • 1/4 cup oat flour or almond flour (for structure)

  • 1 cup fresh blueberries

📝 Instructions

  1. Prep: Preheat your oven to 175°C (350°F). Grease a small springform pan or line it with parchment paper.

  2. Blend: Put the cottage cheese in a blender and process until it’s completely smooth—no lumps! This is the secret to that “cheesecake” texture.

  3. Mix: In a bowl, whisk the eggs, then fold in the blended cottage cheese, Greek yogurt, sweetener, vanilla, lemon zest, and lemon juice.

  4. Fold: Gently stir in the flour and about half of the blueberries.

  5. Bake: Pour the batter into the pan and top with the remaining blueberries. Bake for 35–45 minutes until the edges are golden and the center has a slight jiggle.

  6. Chill: Let it cool completely at room temperature, then refrigerate for at least 3 hours (or overnight) to set.

✨ Pro-Tips for Content Creators

  • The Texture Shot: When you film the “first bite,” make sure the cake is cold. Cottage cheese-based cakes can look a bit soft if they aren’t fully chilled, but they get that perfect dense crumb after a few hours in the fridge.

  • Color Contrast: For the best visual appeal, add a little extra fresh lemon zest right before serving (just like in your photo). The bright yellow against the deep purple blueberries looks amazing on camera.

  • Flavor Boost: If the blueberries are a bit tart, you can toss them in a teaspoon of sweetener before dropping them onto the batter to prevent them from sinking too deep.

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