Go Back

Baked Cottage Cheese and Blueberry Cakes

These baked cottage cheese and blueberry cakes are a simple, nourishing option for breakfast or a snack. They’re naturally high in protein and provide a good amount of calcium, making them a great choice if you’re looking to support bone health. Made with cottage cheese, yoghurt, egg and poppy seeds, they’re soft, lightly sweet, and easy to put together. If you divide the mixture into two cakes, each one provides around 17-20g of protein and 200–230 mg of calcium, depending on your choice of base. You can adapt them easily - use oats for extra fibre, ground almonds for a lower-carb version, or polenta for a smoother texture. They work just as well baked as one larger cake or split into two smaller portions.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g fat-free cottage cheese
  • 2 Tbsp Greek yoghurt
  • 1 large egg
  • 1 Tbsp honey or date syrup
  • 1 tsp vanilla extract
  • 2 tsp poppy seeds
  • Zest of ½ lemon
  • 4 Tbsp coarse polenta ground almonds, or porridge oats
  • 1 small cup blueberries

Method
 

  1. In a bowl, mix the cottage cheese, yoghurt, egg, honey, vanilla, poppy seeds, and lemon zest.
  2. Stir in the polenta, ground almonds, or oats, then fold in the blueberries.
  3. Let the mixture rest for about 5 minutes. If it feels too thick, loosen with a little extra yoghurt.
  4. Transfer to a lightly greased ovenproof dish, or divide between two small silicone moulds.
  5. Bake at 180°C (oven or air fryer) for about 15 minutes, until set and lightly golden.
  6. Let cool slightly before serving.
  7. Serve warm or at room temperature, with a spoonful of yoghurt and a drizzle of honey if you like.