Active Prep Time: 15 minutes
Cook Time: 50-55 minutes
Cooling Time: 20 minutes (minimum)
Total Time: ~1 hour 30 minutes
Recipe Intensity: Easy. This is a beginner-friendly, one-bowl (plus blender) recipe with simple mixing and pouring. No fancy techniques required.
Ingredients
-
4 cups (32 oz / 905g) full-fat or low-fat cottage cheese
-
6 large eggs
-
⅓ cup (80ml) pure maple syrup or honey, plus 1 tbsp extra for topping
-
2 teaspoons pure vanilla extract
-
1 teaspoon ground cinnamon
-
½ teaspoon fine sea salt
-
3 tablespoons (24g) cornstarch or arrowroot starch
-
2 cups (about 10 oz / 280g) fresh or frozen blueberries, divided
-
Optional for topping: 2 tablespoons sliced almonds or chopped pecans
-
Optional for serving: Additional maple syrup, Greek yogurt, or a dusting of powdered sugar.
Equipment
-
8×8 inch or 9×9 inch square baking dish
-
Blender or food processor
-
Large mixing bowl
-
Spatula
-
Whisk
Instructions
Step 1: Prep & Preheat
Preheat your oven to 350°F (175°C). Grease your baking dish lightly with butter, oil, or cooking spray. This prevents sticking and makes for easy serving.
Step 2: Create the Custard Base
In your blender or food processor, combine the cottage cheese, eggs, ⅓ cup maple syrup, vanilla extract, cinnamon, and salt. Blend on high for 45-60 seconds until the mixture is completely smooth and creamy, with no visible lumps of cottage cheese. This step is crucial for the luxurious, cheesecake-like texture.
Step 3: Thicken & Combine
Pour the smooth blended mixture into a large mixing bowl. Add the cornstarch and whisk vigorously until it is fully dissolved and no lumps remain. The cornstarch acts as a stabilizer, giving the bake its perfect sliceable texture.
Gently fold in 1 ½ cups of the blueberries, reserving the remaining ½ cup for the top.
Step 4: Assemble & Bake
Pour the batter into your prepared baking dish, spreading it evenly with a spatula. Scatter the remaining ½ cup of blueberries over the top. If using, sprinkle the nuts over the berries. For a final touch, lightly drizzle the remaining 1 tablespoon of maple syrup over the top—this will create a beautiful, lightly caramelized finish.
Step 5: Bake to Perfection
Place the dish in the center of your preheated oven. Bake for 50-55 minutes. The bake is done when the center is set (it should jiggle just slightly, like a cheesecake, but not look liquid), and the edges are a deep, golden brown. A toothpick inserted near the center should come out mostly clean.
Step 6: The Crucial Rest
This is the most important step for clean slices! Remove the bake from the oven and place it on a wire cooling rack. Let it cool for at least 20 minutes before cutting. It will continue to set as it cools. For the cleanest cuts, you can even refrigerate it for an hour or two. Serve warm, at room temperature, or cold straight from the fridge.
Storage & Make-Ahead Instructions
-
Refrigerator: Store covered tightly with plastic wrap or in an airtight container for up to 5 days. It’s an ideal grab-and-go breakfast all week.
-
Freezer: Cool completely, then cut into individual portions. Wrap each portion tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the microwave or oven.
-
Make-Ahead: You can blend the custard base (Steps 1 & 2) the night before. Store it in an airtight container in the fridge. In the morning, whisk in the cornstarch, fold in the berries, and bake as directed—just add a few extra minutes to the bake time if the batter is cold.
Nutritional Information (Per Serving, 1/9th of recipe)
Note: Calculated using full-fat cottage cheese, maple syrup, and without optional nuts.
-
Calories: ~235
-
Total Fat: 9g
-
Saturated Fat: 3.5g
-
Cholesterol: 145mg
-
Sodium: 480mg
-
Total Carbohydrates: 20g
-
Dietary Fiber: 1g
-
Total Sugars: 14g (Includes 9g added sugars from maple syrup)
-
Protein: 19g