A warm, golden dessert that combines the bright zing of fresh lemons with juicy blueberries, packed with protein and fiber. This gluten-free recipe is perfect for breakfast or a light brunch.
Ingredients
Scale:
2 cups Cottage cheese (low-fat)
1 cup Almond flour
1 cup Fresh blueberries
3 large Eggs
1/3 cup Honey or maple syrup
1/4 cup Lemon juice (freshly squeezed)
1 tablespoon Lemon zest
1 teaspoon Baking powder
1/4 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch baking dish with cooking spray or a light coating of oil.
In a large mixing bowl, combine the cottage cheese, eggs, honey (or maple syrup), lemon juice, and lemon zest. Mix until smooth.
In a separate bowl, whisk together the almond flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Pour the mixture into the prepared baking dish and spread it evenly.
Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow to cool for a few minutes before slicing and serving. Enjoy warm or at room temperature!
