This lightly sweet, lemony blueberry bake bursts with juicy berries and toasted almonds. It’s naturally gluten-free and gives you 12 grams of protein per square.

Meal prepping is one of the things I always recommend. It saves time. It saves money. And, it allows you to have delicious (and healthy) meals waiting for you.

But, talking with my friends, I realized that not a lot of people know what to meal prep.

So, I wanted to show my friends that there are so many things that you can do to set you up for the week. And, this blueberry cottage cheese bake is exactly the meal prep recipe you need to start your day right.

The delicious squares are everything you need on a busy morning. They are lightly sweet, lemony, and filled with juicy blueberries that burst as they bake.

They are a delicious breakfast waiting for you each morning.

Each square has less than 200 calories and 12 grams of protein, making it a healthy choice when you want a sweet breakfast.

Ingredients and Substitutes

BLEND

Cottage cheese, 2% (1 1/2 cups) – Swap with Greek yogurt or silken tofu for a plant-based version.

Oats (1 cup) – You can use quick oats or oat flour.

Large eggs (4)

Maple syrup (2 tbsp) – Replace with honey, agave, or a sugar-free alternative to reduce the carb content.

Vanilla extract (1 tsp) – Try using almond extract or coconut extract for a different flavor.

Zest of lemon (1) – Switch with lime or orange zest.

FOLD-IN

Almond flour (1/4 cup) – Substitute with coconut flour or regular flour (if gluten-free is not a concern).

Vanilla protein powder (1/4 cup) – You can use any protein powder you prefer (I’ve tried it with unflavored and chocolate).

Baking powder (1 tsp)

Pinch of salt

TOPPING

Blueberries (1 1/2 cups) – Use any other berry of your choice, like raspberries, blackberries, or diced strawberries.

Almond slices (3 tbsp) – Swap with chopped walnuts, pecans, or leave them out if you want a nut-free version.

FOR SERVING (OPTIONAL)

Greek yogurt

Maple syrup

How to Make Blueberry Cottage Cheese Bake

Step 1. Preheat your oven to 350F and prepare an 8×8-inch baking dish with parchment paper. Place the cottage cheese, oats, eggs, maple syrup, vanilla, and lemon zest in a blender.

Blend until smooth.

Step 2. Then, add the almond flour, protein powder, baking powder, and salt. Mix until everything is combined.

Step 3.Pour the batter into the baking dish and spread it using a spatula.

Step 4. Add the blueberries and almond slices on top.

Step 5. Place it in the oven and bake for 35-40 minutes or until it’s golden brown.

Step 6. Remove from the oven and let it cool for at least 15 minutes before you slice it. You can serve it with Greek yogurt and a drizzle of maple syrup.

My Tips & Tricks

1. Blend until smooth: The smoother the batter, the less you’ll taste the cottage cheese. It’s actually going to be more like a custard.
2. Toss the blueberries in flour: Coat them in a little almond flour before adding them to prevent them from sinking to the bottom.
3. Let it cool completely: Slicing too early leads to crumbly squares. Be patient! It’s worth the wait.