Description
This cottage cheese blueberry breakfast cake is a lemony loaf cake studded with a full pint of fresh blueberries. It's a perfect not-too-sweet breakfast or snack cake.
Ingredients
- 3/4 cup all-purpose flour plus 1 tablespoon for dusting
- 3/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup cottage cheese
- 3/4 cup honey
- 6 tablespoons coconut oil, melted, or neutral oil of choice
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 tablespoon vanilla extract
- 2 large eggs, lightly beaten
- 2 cups fresh blueberries
Directions
- Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x5-inch loaf pan. Line pan with parchment paper, leaving a 2-inch overhang.
- Whisk ¾ cup all-purpose flour, ¾ cup whole wheat flour, baking powder, and salt together in a large bowl.
- Combine cottage cheese, honey, oil, lemon zest and juice, and vanilla in a blender container. Cover and blend until smooth.
- Stir eggs into cottage cheese mixture.
- Add cottage cheese mixture to flour mixture; stir to combine.
- Toss blueberries with remaining 1 tablespoon of flour in a bowl. Fold blueberries into batter. Pour batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in pan on a wire rack 10 minutes.
- Remove from pan and cool completely on a wire rack before slicing and serving.
