I love how simple this loaf feels on a slow morning. I whisk cottage cheese into a smooth mix, fold in berries, and wait while the kitchen smells like warm vanilla and toast. The crumb sets tender. The top keeps a soft shine. Each slice lands light yet rich. We eat it plain or with a spoon of yogurt. No fuss. Just real comfort. I wrote this as part of Cottage Cheese Recipes that keep the balance right. It fits cottage cheese healthy recipes and cottage cheese recipes healthy. I lean sweet, so it meets sweet cottage cheese recipes without a sugar rush. I even tried a few add ins that nod to recipes with blue cheese, and the contrast woke up the berries in a fun way. Friends asked for ideas that link to blueberry cheesecake recipes and a cozy weekend flapjack plan, so I noted a cottage cheese pancakes recipe in the tips. Bake the loaf for today. Save two slices for the pan tomorrow. The bread stays soft and clean. The flavor stays bright. The work stays easy.
Table of Contents
- 1) Key Takeaways
- 2) Easy Cottage Cheese Blueberry Bread Recipe
- 3) Ingredients for Cottage Cheese Blueberry Bread
- 4) How to Make Cottage Cheese Blueberry Bread
- 5) Tips for Making Cottage Cheese Blueberry Bread
- 6) Making Cottage Cheese Blueberry Bread Ahead of Time
- 7) Storing Leftover Cottage Cheese Blueberry Bread
- 8) Try these Dessert next
- 9) Cottage Cheese Blueberry Bread
- 10) Nutrition
1) Key Takeaways
This loaf stays tender and light. The crumb holds berries in neat pockets. The flavor reads clean and bright.
Prep stays simple. A blender smooths the curds. A bowl brings the mix together with little work.
We serve warm slices with yogurt. We save two for the pan the next day. The bread toasts well and keeps shape.
2) Easy Cottage Cheese Blueberry Bread Recipe
We lean on Cottage Cheese Recipes here. The plan keeps Cottage Cheese Recipes friendly to a busy day. I whisk, I fold, I bake, and I breathe.
The batter blends fast. The curds turn smooth. The bowl holds a soft mix that hugs each berry. The scent lifts like fresh vanilla and toast. The slice eats light yet rich. Two pieces feel fine at brunch.
Friends ask for swaps and small fixes. I note blueberry bread joy. I note high protein ease. I note low carb balance that still feels like a treat. On Elena Cooks, I show my way and I keep the talk calm and clear.
3) Ingredients for Cottage Cheese Blueberry Bread
Cottage cheese Small curd works best since it blends fast and smooth. The base turns creamy and helps lift protein for a steady bite.
Eggs Room temp eggs mix well with the dairy and help the crumb set soft. The slice holds shape without feeling dense.
Neutral oil A mild oil keeps the crumb moist and light. The flavor stays clean so the berries lead.
Sweetener Use a light sugar or a bake safe zero sugar mix. The goal is gentle sweet notes that let fruit shine.
Vanilla and lemon zest These small hits wake the loaf. The kitchen smells warm. The slice reads bright.
Almond flour and coconut flour This blend keeps a fine crumb with soft chew. The mix supports high protein blueberry bread goals.
Baking powder and salt Lift and balance do quiet work here. The loaf rises even. The taste lands round.
Blueberries Fresh fruit brings bursts of juice and color. Toss with a spoon of dry mix so the berries stay in place.
Butter and almond flour for the pan This light coat helps release the loaf clean. The edge turns a soft gold.
4) How to Make Cottage Cheese Blueberry Bread
Step one Heat the oven to a steady bake. Grease a loaf pan with soft butter. Dust with almond flour for an easy release.
Step two Blend cottage cheese with eggs oil sweetener vanilla and zest until smooth. The mix should look silky with no curd bits.
Step three Whisk almond flour coconut flour baking powder and salt in a bowl. Keep the whisk light so the mix stays airy.
Step four Pour wet over dry. Stir until just combined. Fold in berries with a gentle hand so they do not bleed.
Step five Spoon batter into the pan and smooth the top. Bake until the center springs back and a tester shows moist crumbs.
Step six Cool ten minutes in the pan. Move to a rack. Slice when warm. Serve plain or with a spoon of yogurt.
5) Tips for Making Cottage Cheese Blueberry Bread
Use fresh berries for best structure. If you use frozen, add them from frozen and bake a touch longer. The crumb stays neat and the color holds.
Blend the dairy well so the texture turns smooth. A few seconds more can change the slice from grainy to plush. Keep the stir gentle after that point.
Line the pan if you like belts and braces. A strip of parchment under the butter helps lift the loaf. The edge stays clean and the mood stays calm.
6) Making Cottage Cheese Blueberry Bread Ahead of Time
We bake the loaf at night for a quiet breakfast. The flavor deepens by morning. The crumb sets and slices clean.
Wrap the cooled loaf in paper then place in a tin. Air keeps the top pleasant. The slice warms well in a dry pan for a short minute.
For a brunch plan, bake two loaves. One serves guests. One serves the week. This fits cottage cheese blueberry bread needs and helps a busy home.
7) Storing Leftover Cottage Cheese Blueberry Bread
Keep slices in a box in the fridge for three days. The crumb stays soft. The berries stay plump.
For longer hold, freeze slices with paper between each. The pieces pull apart with no fuss. Warm on low heat for best texture.
For a quick snack, toast a slice and add yogurt or a light smear of cream cheese. This snack shows why easy blueberry bread recipe fits so many plans.
8) Try these Dessert next
9) Cottage Cheese Blueberry Bread
Cottage Cheese Recipes Blueberry Bread Low Carb High Protein
Ingredients
For the Batter
- 1 cup small curd cottage cheese
- 2 large eggs at room temp
- 1 third cup neutral oil
- 1 third cup granulated sweetener of choice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 and one fourth cups fine almond flour
- 2 tablespoons coconut flour
- 1 and one fourth teaspoons baking powder
- 1 fourth teaspoon fine salt
- 1 and one fourth cups fresh blueberries tossed with 1 teaspoon almond flour
For the Pan
- 1 tablespoon soft butter
- 1 tablespoon almond flour
Instructions
For the Batter
- Heat oven to 175 C. Grease a loaf pan with soft butter and dust with almond flour.
- Blend cottage cheese eggs oil sweetener vanilla and lemon zest until smooth.
- In a bowl whisk almond flour coconut flour baking powder and salt.
- Pour the wet mix over the dry mix. Stir until just combined.
- Fold in blueberries with a gentle hand.
To Bake
- Spoon batter into the pan and level the top.
- Bake for 42 to 48 minutes until the center springs back and a tester shows moist crumbs.
- Cool in the pan for 10 minutes. Lift to a rack and cool until just warm.
- Slice with a sharp knife. Serve plain or with yogurt or a light smear of cream cheese.
10) Nutrition
A slice brings balanced fuel that fits Cottage Cheese Recipes. Protein lands near nine grams. Carbs sit on the lighter side for a sweet loaf.
Fats stay moderate with a clean profile from almond flour and a mild oil. Sodium stays gentle. Sugar reads low thanks to fruit and smart sweetener.
I track like this for my own goals. You can adjust sweetener to taste. You can swap flours for your needs with care for texture.
Written by Elena for Elena Cooks. I love how Cottage Cheese Recipes can feel warm and simple. This loaf proves it in every slice.
Leave a Comment