Blueberry Cottage Breakfast Cake

A slice of cottage cake jam packed with blueberries.

5 from 1 vote

Blueberry Cottage Breakfast Cake

Blueberry Cottage Breakfast Cake Recipe is a gluten-free baked dessert full of protein and fresh berries. Perfect for brunch or special events.

Course Breakfast, Brunch, Dessert, Snack, Treat

Cuisine American

Keyword 1st Birthday Gluten-Free Smash Cake, Almond Flour, Almond Poppyseed Scones with Almond Flour And Cassava Flour, Blueberries, Blueberry Cottage Cheese Cake Recipe, Monk Fruit Sweetener, Protein Packed, Raspberries

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 225kcal

Author LaRena Fry

Ingredients

5 tbsp coconut oil
1/3 cup monk fruit sweetener
1 whole egg
1/2 cup creamed cottage cheese place inside a small food processor
2 tbsp sour cream
1 tsp pure vanilla
1 tsp zest of one lemon
1/4 + 1 tbsp cassava flour
1/4 tbsp " class="wprm-recipe-ingredient-link" target="_blank">almond flour
1 1/2 tsp baking powder
1/8 tsp pink salt
1 1/2 cups blueberries
1 1/2 tbsp powdered vanilla monk fruit sweetener

Instructions

First, preheat the oven to 350°F.
Second, grease and flour a 6-inch springform cake pan.
Third, blend the cottage cheese until creamy in a small food processor.
1/2 cup creamed cottage cheese
Fourth, place the coconut oil and monk fruit sweetener into a stand mixer with a paddle attachment and beat for three minutes until creamy.
5 tbsp coconut oil, 1/3 cup monk fruit sweetener
Be sure to scrape down the sides a time or two.
Reduce the speed to low and add one egg at a time until each is incorporated.
1 whole egg
Finally, blend well with the creamed cottage cheese, sour cream, vanilla, and lemon zest.
2 tbsp sour cream, 1 tsp pure vanilla, 1 tsp zest of one lemon
The mixture will appear curdled, but it is fine.
Add cassava flour, almond flour, baking powder, and salt to a separate bowl.
1/4 + 1 tbsp cassava flour, 1/4 tbsp almond flour, 1 1/2 tsp baking powder, 1/8 tsp pink salt, 1 1/2 cups blueberries
Stir the dry ingredients until combined.
Next, slowly add the dry mixture at low speed.
Blend until incorporated.
Remove the bowl from the mixer.
With a spatula, gently fold in two-thirds of the blueberries.
Pour the batter into the prepared pan.
Top the cake with the remaining blueberries.
Place the springform on a sheet pan for easy cleanup.
Put the cake into the oven.
Lastly, bake for 25 - 30 minutes or until a toothpick comes out clean.
Remove from the oven and place onto a cooling rack.
Allow it to cool for 15 minutes.
Remove the springform and dust the top with powdered vanilla monk fruit sweetener.
1 1/2 tbsp powdered vanilla monk fruit sweetener
Serve warm or cooled.

Notes

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 225
% Daily Value *
Total Fat 20 g	30 %
Saturated Fat 12 g	59 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 174 mg	58 %
Sodium 281 mg	12 %
Potassium 85 mg	2 %
Total Carbohydrate 5 g	2 %
Dietary Fiber 1 g	4 %
Sugars 1 g
Protein 8 g	15 %
Vitamin A	1 %
Vitamin C	2 %
Calcium	12 %
Iron	8 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition