🫐 Blueberry Ricotta Bake (or Cottage Cheese Bake)
Serves: 4–6
Time: ~10 min prep + 40 min bake
Ingredients
1½ cups ricotta cheese (or cottage cheese, blended smooth)
2 large eggs
¼ cup sugar or honey (adjust to taste)
1 tsp vanilla extract
Zest of ½ lemon (optional but amazing)
1 cup blueberries (fresh or frozen)
2 tbsp flour or cornstarch (for structure)
Pinch of salt
2–3 tbsp blueberry jam or compote (for the top)
Instructions
Preheat oven to 180°C / 350°F. Grease a small baking dish or line with parchment.
Mix the base: In a bowl, whisk ricotta, eggs, sugar, vanilla, lemon zest, and salt until smooth.
If using cottage cheese, blend it first so the texture is creamy.
Fold in blueberries and flour/cornstarch gently.
Pour into dish and spoon blueberry jam on top. Swirl lightly with a knife.
Bake 35–40 minutes until puffed, golden on top, and just set in the center.
Cool slightly (it firms up as it cools). Slice and enjoy warm or chilled.
Optional Upgrades
🧁 Dessert vibe: Add 1–2 tbsp melted butter + 2 tbsp sugar for a richer texture
🌿 Fresh twist: Add chopped mint or extra lemon zest
🍓 Berry swap: Works great with raspberries or mixed berries
🥞 Breakfast version: Less sugar, serve with yogurt + honey
How to Serve
With a drizzle of honey
With extra fresh blueberries
Dust of powdered sugar for ✨aesthetic✨
If you want, I can also give you:
a high-protein version
a no-sugar version
or a one-bowl microwave version 😄
