Cottage Cheese Lemon Blueberry Breakfast Bread

If you love a soft, moist breakfast bread, this cottage cheese lemon blueberry breakfast bread is one you will want to make again and again.

The cottage cheese is the secret here. It keeps the bread tender and moist without making it heavy, and you cannot taste it at all once it is baked.

You get bright lemon flavor in every bite, plus little pops of fresh blueberry all through the loaf.

The top gets a light sprinkle of coarse sugar, which gives it a nice bit of crunch when you slice into it.

I like to have a slice with my morning coffee, but it is just as good as a snack later in the day.

Why I Love This Recipe

Bright Lemon Flavor – Fresh lemon juice and zest give this bread a zingy, sunny taste that wakes up your morning.

Super Moist Texture – The cottage cheese melts right in and keeps every slice soft, tender, and never dry.

Bursting With Blueberries – Sweet, juicy berries pop in every bite and pair perfectly with the tangy lemon.

Crackly Sugar Top – The coarse sugar sprinkle bakes into a sweet, crunchy crust that makes each slice feel special.

The Ingredients

• 1 1/4 cups Small Curd Cottage Cheese
• 2 Large Eggs
• 3/4 cup Granulated Sugar
• 1/3 cup Avocado Oil
• 2 tbsp Fresh Lemon Juice
• 1 tbsp Grated Lemon Zest
• 1 tsp Vanilla Extract
• 2 cups All-Purpose Flour
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Fine Salt
• 1 1/4 cups Fresh Blueberries
• 1 tbsp All-Purpose Flour
• 2 tbsp Coarse Sugar

How to Make This Recipe

Step 1

Preheat the oven to 350 degrees F. Coat a 9 x 5-inch loaf pan with nonstick cooking spray and line it with parchment paper.

Step 2

Blend the cottage cheese, eggs, granulated sugar, avocado oil, lemon juice, lemon zest, and vanilla until smooth.

Step 3

Whisk the 2 cups of flour, baking powder, baking soda, and salt in a large bowl. Toss the blueberries separately with the remaining 1 tablespoon of flour.

Step 4

Fold the cottage cheese mixture into the dry ingredients just until combined. Gently fold in the coated blueberries without crushing them.

Step 5

Spread the batter in the prepared pan and sprinkle the coarse sugar over the top.

Step 6

Bake for 50 to 58 minutes, until the loaf is golden and a tester inserted into the center comes out clean. Cover loosely with foil during the last 10 minutes if needed.

Step 7

Cool in the pan for 20 minutes, then transfer the bread to a wire rack and cool completely.

Quick Tips

Blend the Cottage Cheese Until Fully Smooth

The small curds in cottage cheese need to be completely broken down when you blend the wet ingredients. If you stop too early, you’ll get little lumps of cheese all through the bread.

Let the blender run for a good 30 to 60 seconds until the mixture looks creamy and even. From my experience, this step is what gives the bread its soft, moist crumb instead of a bumpy texture.

Coat the Blueberries in Flour First

Tossing the blueberries in that extra tablespoon of flour is not an optional step. The flour coating keeps them from all sinking to the bottom while the bread bakes.

Make sure every berry gets lightly dusted before you fold them in. You’ll end up with blueberries spread evenly through every slice instead of one soggy layer at the base.

Fold Everything Gently and Stop Early

Once the wet mixture meets the dry ingredients, fold just until you no longer see dry flour. Overmixing here builds up too much gluten and turns the bread dense and rubbery.

My favorite trick is to use a rubber spatula and turn the batter over slowly rather than stirring in circles. A few small streaks of flour are fine and will disappear as you fold in the berries.

When you add the blueberries, use the lightest hand you can. If you crush them, their juice bleeds into the batter and turns everything a dull grayish color.

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• Cottage Cheese Lemon Poppy Seed Snack Bars
• Cottage Cheese Protein Lemon Cheesecake

Quick Answers

Why do I toss the blueberries in flour before adding them?

Coating the blueberries in that extra tablespoon of flour helps them grip the batter so they stay spread out instead of all sinking to the bottom of the loaf.

It is a tiny step, but it makes a big difference in getting berries in every slice.