Ingredients
Scale
- 1½ cups cottage cheese (360 ml | 330 g)
- 3 large eggs (≈150 ml | 165 g without shell)
- ½ cup honey or maple syrup (120 ml | 170 g honey or 150 g maple syrup)
- 1 cup almond flour (or oat flour for softer texture) (240 ml | 96 g almond flour | 90 g oat flour)
- 1 tsp vanilla extract (5 ml)
- 1 tsp baking powder (5 ml | 4 g)
- 1 cup blueberries, fresh or frozen (240 ml | 140 g)
- Pinch of salt (1 g)
Instructions
- Preheat the oven to 350°F (175°C). Grease or line an 8-inch (20 cm) cake pan with parchment paper.
- In a bowl or blender, combine cottage cheese, eggs, honey (or maple syrup), and vanilla extract. Blend or whisk until smooth and creamy.
- Gently fold in almond flour (or oat flour), baking powder, and a pinch of salt. Mix until just combined—taking care not to overmix to keep it light.
- Carefully fold in the blueberries, reserving a few to use as a topping if you’d like.
- Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, until lightly golden and a toothpick inserted comes out clean.
- Let the cake cool for about 10 minutes before slicing. Serve warm or chilled.
Notes
- Toss blueberries in ½ tsp of flour to prevent them from sinking.
- Avoid overmixing after adding the flour to keep the cake soft and fluffy.
- For extra flavor, consider adding ½ tsp of cinnamon or lemon zest.
- Top with a few extra berries before baking for a beautiful presentation.
- Store in the fridge for up to 5 days in an airtight container.
- Freeze slices for up to 1 month.
- Reheat in the oven or toast lightly for 3–5 minutes.
- Prep Time: 7 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 80mg