This soft, creamy berry loaf is bursting with fresh fruit and has no added sugars. It’s gluten-free, and each slice gives you almost 7 grams of protein.

My favorite recipes are those that I can make with just a handful of ingredients. Here, you’ll just need 6 ingredients to create this delicious cottage cheese berry protein cake.

It’s my favorite to make in the summer, since it’s a delicious treat. After using the oven, place the cake in the fridge to eat it cold.

It’s a great recipe for brunch, picnics, or when people are coming over for afternoon tea.

One of the best things about this recipe is that everything comes together in the blender. You don’t require mixing bowls or hand mixers.

The cleanup is so easy!

The cottage cheese creates the perfect base for a cheesecake-like texture, and the berries add a burst of tartness that helps balance everything out.

Ingredients and Substitutes

Cottage cheese (1 cup) – Replace with silken tofu for a plant-based alternative. 

Greek yogurt, low-fat (1/2 cup) –  Swap with dairy-free or plant-based Greek yogurt.

Ripe banana (1) – Switch with unsweetened applesauce (1/4 cup).

Large eggs (2)

Oat flour (1/4 cup) – Substitute with almond flour or coconut flour.

Fresh mixed berries (½ cup) – You can use any other dried fruit of your choice or frozen berries (just let them thaw).

How to Make Cottage Cheese Berry Protein Bake

Step 1. Preheat your oven to 350F and prepare a 5×9-inch loaf pan by lining it with parchment paper. Place the cottage cheese, Greek yogurt, banana, eggs, and oat flour in a blender.

Step 2. Pulse until it creates s smooth batter.

Step 3. Pour the batter into the pan and top it with the berries.

Step 4. Place in the oven and bake for 35-45 minutes, until the edges are set and the center is slightly soft.

Step 5. Let it cool down completely, and then place it in the fridge for 2-3 hours (or overnight). After it has spent time in the fridge, you can slice it and serve.

My Tips & Tricks

1. Let it rest after blending: Let the batter sit for 5-10 minutes after blending to allow the oat flour to hydrate (this prevents a gummy center).
2. Use ripe bananas: The riper the bananas, the sweeter the cake.
3. Check if it’s ready from the edges: The center should look slightly soft when you pull it from the oven. So, the best way to know if it’s ready is to check the edges, not the center.