Ingredients
Scale
- 2 cups cottage cheese (480 ml | ~440 g)
- 1 cup blueberries, fresh or frozen (240 ml | ~140 g)
- 1 cup rolled oats (240 ml | ~90 g)
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper or lightly grease it.
- In a blender or food processor, combine cottage cheese, rolled oats, and a handful of blueberries. Blend until smooth and creamy.
- Pour the batter into a bowl. Gently fold in the remaining blueberries to keep them whole and juicy.
- Transfer the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, until set and lightly golden on top.
- Let the cake cool completely before slicing for the best texture.
Notes
- Use full-fat cottage cheese for a richer taste and softer texture.
- Don’t overblend after adding blueberries for nice bursts in every bite.
- Let it cool fully to firm up properly.
- Prep Time: 5 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg