Blueberry Cottage Cheese Loaf Cake
A moist, lemon loaf cake with tangy blueberries. It’s a delicious gluten-free treat that packs almost 10 grams of protein per serving.
Servings: 8 slices
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 9x5 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
Serving: 1 slice (4 oz) | Calories: 187kcal | Carbohydrates: 28.1g | Protein: 9.9g | Fat: 4.2g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.4g | Cholesterol: 73mg | Sodium: 525mg | Potassium: 220mg | Fiber: 3.4g | Sugar: 9.1g | Vitamin C: 2mg | Calcium: 105mg | Iron: 1.8mg