I created this Cottage Cheese Blueberry Bread while trying to win the never-ending healthy breakfast challenge with my daughter. She once told me that most protein-packed recipes taste like cardboard, and honestly, she wasn’t wrong. After six rounds of testing, I finally nailed a loaf that’s moist, tender, and bursting with juicy blueberries in every slice. Each one delivers about 8g of protein, making it the kind of healthy, low-carb treat that even my teenagers devour without complaint. The texture has that perfect tender crumb, sweetness, and a tang from the cottage cheese that balances everything perfectly. It’s delicious, soft, and tastes like something you’d never guess was high-protein.
What makes this recipe truly special is how forgiving it is. Even if you overbake, the cottage cheese keeps it moist, while almond flour adds a rich, almost cake-like feel that rivals any healthy bread out there. Whether it’s rushed Monday mornings or lazy Sunday afternoons, this flexible, simple, and easy recipe fits right in. Every bite has that burst of jammy goodness, a creamy, balanced flavor that satisfies both baking beginners and seasoned cooks. I’ve even served it to guests, and it always earns a permanent spot in their breakfast rotation—right next to my Cottage Cheese Banana Bread.
Step-by-Step Instructions
How to Make Cottage Cheese Blueberry Bread (High-Protein & Gluten-Free)
- Prep your oven & pan.
Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly coat it with nonstick spray to prevent sticking. - Blend the wet ingredients.
Add the cottage cheese, eggs, vanilla extract, and sweetener (erythritol, stevia, or your preferred option) to a high-speed blender. Blend until completely smooth—this creates the tender, moist crumb that makes this bread so special. - Mix the dry ingredients.
In a medium mixing bowl, whisk together the almond flour, baking powder, and a pinch of salt. Ensure no clumps remain. - Combine wet & dry.
Pour the blended cottage cheese mixture into the bowl of dry ingredients. Stir gently until a smooth, thick batter forms. Don’t overmix. - Fold in the blueberries.
Add fresh or frozen blueberries (no need to thaw). Fold them in gently to avoid streaking the batter purple. - Transfer to the loaf pan.
Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula. - Bake to perfection.
Bake for 45–55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil near the end. - Cool completely.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Cooling is key for clean, sturdy slices. - Slice & enjoy.
Serve warm or chilled. Each slice is moist, tender, and bursting with jammy blueberry sweetness — proof that high-protein baking can taste like real dessert.\
Nutrition Facts (Per Slice)
(Approx. when recipe yields 10 slices; values may vary depending on sweetener + cottage cheese choice)
- Calories: ~120
- Protein: ~8g
- Carbohydrates: ~8g
- Fiber: ~3g
- Sugar: ~3g (from blueberries)
- Fat: ~13g
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well using butter or cooking spray. A pro tip — let the parchment hang over the sides for easy lifting later once the bread is baked.
- In a medium bowl, whisk together the almond flour, baking powder, and a pinch of salt until everything is evenly combined. This ensures the leavening is distributed throughout, giving your bread a perfectly even rise.
- In a separate large bowl, whisk the eggs until frothy and slightly pale (about 30 seconds). Add the cottage cheese, sweetener, and vanilla extract, then mix until combined. A few small curds are normal and even desirable for texture — complete smoothness is not required.
- Gradually fold the dry ingredients into the wet mixture using a spatula, stirring gently until there are no dry streaks left. Lumps are fine, so stop mixing once everything is incorporated. Overmixing can make the bread dense and tough, so handle it with care.
- Gently fold in the blueberries, being careful not to crush them. If you’re using frozen berries, they’ll hold their shape intact better than fresh, giving the bread an ideal texture and flavor balance.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula, spreading evenly into all corners. This helps ensure even baking and a beautiful golden finish.
- Bake for 45–55 minutes, checking at 40 minutes to prevent browning too quickly. If needed, cover loosely with aluminum foil and continue baking. The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs—a little blueberry juice is fine, but no wet batter.
- Let the bread cool in the pan for 10 minutes, then use the parchment paper to lift it onto a cooling rack. Cool completely before slicing to get those clean cuts and keep the loaf’s texture tender and intact.
Notes
FAQs
1. Is this Cottage Cheese Blueberry Bread keto-friendly?
Yes! Since it’s made with almond flour, cottage cheese, and low-carb sweeteners, this recipe fits perfectly into keto, low-carb, and gluten-free diets.
2. Can I use frozen blueberries?
Absolutely. Frozen blueberries work perfectly—just don’t thaw them. Add them straight to the batter to avoid excess moisture.
3. What can I use instead of almond flour?
Almond flour is key for texture, but you can substitute with a combination of coconut flour and almond meal, though the ratios will dramatically change. A 1:1 swap is not recommended.
4. Can I make this dairy-free?
Yes—swap the cottage cheese for a thick dairy-free yogurt or dairy-free cottage cheese alternative. Just note that the texture may be slightly less creamy.
5. How should I store this bread?
Store slices in an airtight container in the refrigerator for 4–5 days. For longer storage, freeze individual slices for up to 2 months.
6. Can I add protein powder?
Yes, you can replace ¼ cup of almond flour with your favorite vanilla or unflavored protein powder. This will increase the protein per slice and still maintain a soft crumb.
