High-Protein Blueberry Lemon Cottage Cheese Cake
This delicious and nutritious cake combines the tartness of lemon with the sweetness of blueberries, making it a perfect snack or dessert.
Ingredients
Main Ingredients
- 1 cup cottage cheese Blended until smooth
- 2 pieces eggs
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 piece zest of lemon
- 2 tbsp fresh lemon juice
- 1 cup oat flour (or blended oats)
- 1 scoop vanilla protein powder
- 1 tsp baking powder
- 1/2 cup fresh blueberries Choose ripe blueberries for better flavor
Optional Topping
- 1/2 cup powdered sugar For lemon glaze
- 1-2 tbsp lemon juice For lemon glaze
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease or line a small cake pan.
- Blend the cottage cheese until smooth.
- In a bowl, whisk together the blended cottage cheese, eggs, honey, vanilla extract, lemon zest, and lemon juice.
- Add the oat flour, protein powder, and baking powder. Mix until smooth.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 30–35 minutes or until the center is set and the top is lightly golden.
- Allow the cake to cool before slicing. Drizzle optional lemon glaze on top if desired.
Notes
To keep the cake fresh, store it in an airtight container in the refrigerator for up to 5 days or freeze individual slices wrapped in plastic wrap.