Ingredients
Scale
- 2 cups all-purpose flour (or 2.5 cups almond flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup melted butter (or coconut oil)
- 1/2 cup honey or maple syrup
- 2 large eggs
- 2 tbsp lemon zest (approx 2 lemons)
- 2 tbsp lemon juice
- 1 cup fresh blueberries (tossed in 1 tbsp flour)
- 3/4 cup cottage cheese (strained of liquid, then blended)
- 1 egg yolk
- 2 tbsp sugar (or maple syrup)
- 1 tbsp cornstarch
- 1 tsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Blend the cottage cheese, egg yolk, sugar, cornstarch, and lemon juice until smooth. Set aside.
- Whisk together melted butter, honey, eggs, lemon zest, and lemon juice.
- Add flour, baking powder, baking soda, and salt. Mix gently. Fold in flour-coated blueberries.
- Pour half the batter into the pan. Spoon cheesecake mixture in the center, then add remaining batter.
- Bake for 50–60 minutes. Tent with foil if browning too quickly.
- Cool completely before slicing.
Notes
- Cooling the bread fully ensures the cheesecake swirl holds its shape.
- Almond flour can be substituted for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg