Can I use frozen blueberries instead of fresh?

Yes, you can absolutely use frozen blueberries in this flourless blueberry cottage cheese cake. Just be sure to thaw them first and gently pat them dry with a paper towel. This keeps the filling from becoming too watery and helps the cake set nicely.

Can I make this cake ahead of time?

Yes! This cake is a perfect make-ahead treat. Once baked and cooled, cover it and store in the refrigerator. It actually tastes even better the next day, making it ideal for brunches or meal prepping your snacks for the week.

Is this cake gluten-free?

It is—as long as you use certified gluten-free oats. Since the flourless blueberry cottage cheese cake contains no wheat or traditional flour, it's naturally gluten-free, which is great for those with sensitivities or following a gluten-free diet.

Can I replace cottage cheese with ricotta?

You can swap in ricotta, but it will change the texture slightly. Ricotta is creamier and less tangy than cottage cheese, so the result will be a bit richer. For the authentic taste and protein boost, we recommend sticking with cottage cheese.

Flourless Blueberry Cottage Cheese Cake – Healthy, Creamy & Easy

Name: Flourless Blueberry Cottage Cheese Cake – Healthy, Creamy & Easy
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ¾ cups rolled oats; ½ cup butter, room temperature; ¼ cup honey; 2 medium eggs; 1 ⅔ cups cottage cheese; ½ cup Greek yogurt; 1 cup blueberries; 5 tbsp cornstarch; 2 tbsp brown sugar (optional)

Ingredients

Scale

1 ¾ cups rolled oats

½ cup butter, room temperature

¼ cup honey

2 medium eggs

1 ⅔ cups cottage cheese

½ cup Greek yogurt

1 cup blueberries

5 tbsp cornstarch

2 tbsp brown sugar (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

2. In a medium bowl, mix the rolled oats, softened butter, and honey until well combined.

3. Press the oatmeal mixture evenly into the bottom of the prepared pan to form a crust.

4. In another bowl, whisk together the eggs, cottage cheese, and Greek yogurt until smooth.

5. Gently fold in the blueberries, cornstarch, and brown sugar if using.

6. Pour the cottage cheese mixture over the oatmeal base in the pan, spreading it evenly.

7. Bake for 35-40 minutes or until the filling is set and the top is lightly golden.

8. Let it cool for a bit before slicing. Serve warm or chilled.

Notes

Use gluten-free oats if needed.

Store leftovers in the fridge up to 4 days.

You can freeze individual slices for longer storage.

Author: EmilyFrost
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 190
Sugar: 8g
Sodium: 210mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 9g
Cholesterol: 70mg