High-Protein Cottage Cheese Blueberry Bread
This High-Protein Cottage Cheese Blueberry Bread is soft, fluffy, lightly sweet, and bursting with juicy blueberries in every bite. The cottage cheese keeps the bread incredibly moist while adding a boost of protein, making it perfect for breakfast, snacks, or even a healthy dessert. It has a beautiful golden crust on the outside with a tender bakery-style center that tastes amazing warm from the oven.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup Greek yogurt
- 1 cup fresh blueberries
- 1 tablespoon flour (for coating blueberries)
- 1 tablespoon sugar for topping (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a loaf pan or Dutch oven with parchment paper and lightly grease it.
In a large mixing bowl, combine the cottage cheese, eggs, honey, vanilla extract, and Greek yogurt. Whisk until mostly smooth. A few small cottage cheese curds are perfectly fine and help create a rich texture.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until a thick batter forms. Avoid overmixing, as this keeps the bread soft and tender.
Toss the blueberries with 1 tablespoon flour to prevent them from sinking during baking. Gently fold the blueberries into the batter.
Transfer the batter into the prepared pan and smooth the top with a spatula. Sprinkle a little sugar on top for a lightly crisp golden crust if desired.
Bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil during the final 15 minutes.
Let the bread cool for at least 15 minutes before slicing. Serve warm with butter, honey, or extra cottage cheese for even more protein.
This bread stays moist for days and tastes even better the next morning. Store covered at room temperature for 2 days or refrigerate for up to 5 days.