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A moist, lemon loaf cake with tangy blueberries. It’s a delicious gluten-free treat that packs almost 10 grams of protein per serving.
Summer comes, and there is nothing I enjoy more than having my friends come over to drink iced tea and catch up on our lives. When I know that they are coming over, I love baking a sweet treat, and this time, I made my delicious blueberry cottage cheese loaf cake.
The cake is tender, lightly sweet, and filled with tangy and juicy blueberries.
And, each serving gives you nearly 10 grams of protein per slice without sacrificing flavor and texture.
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Pin ItIngredients and Substitutes
Rolled oats, blended to flour (2 1/2 cups)
Baking powder (2 tsp)
Baking soda (1/4 tsp)
Sea salt (3/4 tsp)
Cinnamon (1 tsp) – You can try nutmeg or cardamom instead, or use pumpkin spice.
Cottage cheese, drained for 10 min, then blended (1 cup) – Replace with plain Greek yogurt.
Eggs (3)
Maple syrup (1/4 cup) – Swap with honey, agave, or coconut sugar. You can also use a sugar-free syrup if you want to reduce the sugar content.
Vanilla extract (1 tsp) – Substitute with almond extract or maple syrup extract.
Lemon zest (2 tsp) – Replace with orange zest or lime zest.
Fresh blueberries, tossed in 1 tbsp oat flour (1 cup) – Use frozen blueberries or diced strawberries or raspberries.
LEMON ICING (OPTIONAL)
Icing sugar (2 tbsp) – Swap with powdered monk fruit.
Lemon juice, plus a few drops more if needed (1 tsp) – Use lime juice instead.
How to Make Blueberry Cottage Cheese Loaf Cake
Step 1. Preheat your oven to 350F and prepare a 9×5 loaf tin by lining it with parchment paper. Place the oats, baking powder, baking soda, salt, and cinnamon in a food processor and blend until it forms a flour. Set it aside.
Add the cottage cheese to the food processor and blend until smooth. Drain some of the extra water.
Step 2. Grab a bowl and add the drained blended cottage cheese, eggs, maple syrup, vanilla, and lemon zest. Give the ingredients a good stir.
Step 3. Stir in the oat mixture to create a thick batter.
Step 4. Flour the blueberries and then fold them gently into the batter.
Step 5. Pour the batter and bake for 40 minutes.
Step 6. At the 40-minute mark, remove from the oven, cover with foil, and bake for another 20 minutes, until the center reaches 195-200F and a skewer comes out with dry crumbs.
Remove from the oven and let it cool fully in the tin for at least 30 minutes.
Step 7. To create the icing, mix the icing sugar and lemon juice until it’s smooth. If it’s too stiff, add a bit more lemon juice.
Once the loaf has cooled down, pour the icing all over it. You can sprinkle extra lemon zest to give it an extra punch.
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Pin ItHow I Would Modify This Recipe
- Boost the protein: Instead of the icing sugar with lemon, you can try doing a Greek yogurt with lemon and sugar icing to boost the protein content.
- Adding some crunch: Fold in ¼ cup of chopped walnuts or pecans for added crunch and healthy fats.
- Extra fiber: Stir in a tablespoon of ground flaxseed or chia seeds along with the oat mix.
My Tips & Tricks
- Drain the cottage cheese: Excess moisture can make the batter too wet, which can affect the final texture.
- Toss the blueberries in oat flour: Make sure you don’t skip this step since it’s going to prevent the blueberries from sinking to the bottom.
- Let it rest: Let the loaf cool fully, then allow it to chill for 30 minutes. That way the loaf won’t crumble when you slice it and the icing won’t melt.
My Storage Tips
Place any leftover slices in an airtight container and keep them in the fridge for up to 5 days. You can also wrap them individually and keep them in the freezer for up to 2 months.
Blueberry Cottage Cheese Loaf Cake
Cals: 187 Protein: 9.9 Carbs: 28.1 Fat: 4.2
Ingredients
- 2 1/2 cups rolled oats blended to flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp sea salt
- 1 tsp cinnamon
- 1 cup cottage cheese drained for 10 min, then blended
- 3 eggs
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 1 cup fresh blueberries tossed in 1 tbsp oat flour
Lemon icing (optional)
- 2 tbsp icing sugar
- 1 tsp lemon juice plus a few drops more if needed
Instructions
- Heat the oven to 350F. Line a 9×5 loaf tin with parchment.
- Blend the oats to a flour, then pulse in the baking powder, baking soda, salt, and cinnamon.
- Whisk the drained blended cottage cheese, eggs, maple syrup, vanilla, and lemon zest.
- Stir in the oat mixture to a thick batter.
- Fold in the floured blueberries and spread into the tin.
- Bake 40 minutes uncovered, then cover with foil and bake 20 minutes more, until 195 to 200°F in the centre and a skewer comes out with dry crumbs.
- Cool fully in the tin, then chill 30 minutes before slicing.
- For the icing, stir the icing sugar and lemon juice together until smooth and just pourable. Add a few drops more juice if it’s too stiff. Sprinkle the loaf cake with some extra lemon zest for the extra punch
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
