This Blueberry Cottage Cheese Cake is perfectly soft and higher in protein. It's great if you want to up your protein and you can't even taste the cottage cheese! With juicy blueberries and tangy lemon flavour throughout, it's the best cake to bake this season.
Enjoy a slice of Blueberry Cottage Cheese Cake any time of the day. I love how soft this cake is! The cottage cheese adds so much texture and ups your protein.
No electric mixer is required for this cake, meaning you get your dessert even faster.
Ingredients Notes
You will need the following ingredients below for this Blueberry Cottage Cheese Cake. For exact measurements and instructions, continue scrolling to the printable recipe card below.
- Butter - This is used in the streusel and the cake batter.
- Blueberries - I used fresh blueberries in this recipe.
- Cinnamon - This is optional, but adds a nice taste.
- Cottage Cheese - I used 4% cottage cheese, but 2% or 5% work as well. It must be at room temperature.
- Eggs - Must be at room temperature before beginning.
- Flour - All-purpose flour is used in this recipe.
- Leavening agents - Both baking soda and baking powder are used.
- Lemon zest - Adds a ton of flavour into the cake!
- Oil - Any flavour-less oil works.
Step by step instructions
Here is how to bake this cottage cheese blueberry cake. You will need a lined 9x9 baking pan, 3 bowls, a spatula, and a whisk.
Step 1 – Make the streusel. Add flour, sugar, and softened butter into a bowl. Mix this with your hands or a fork until crumbly and combined. Place in the fridge while you make the cake batter.
Step 2 - Mix dry ingredients. In a bowl, mix together the dry ingredients. Set aside.
Step 3 - Mix lemon zest and white sugar. In a large bowl, add the lemon zest and sugar. With your fingers, rub the zest into the sugar for about a minute. The aroma of lemon will fill the air.
Step 4 - Add eggs and vanilla. Whisk in the eggs and vanilla for another minute until incorporated well.
Step 5 - Whisk wet ingredients. Add the melted and slightly cooled butter, oil, and cottage cheese. Whisk for 2 minutes until well combined.
Step 6 - Add dry ingredients. Combine the dry and wet ingredients just together until a soft cake batter forms. Do not over-mix!
Step 7 - Add blueberries. Into the bowl with the blueberries, coat them in 1 tsp of flour. Then add them into the batter and mix together just until no flour streaks appear. Make sure not to over-mix!
Step 8 - Bake. Spread evenly into the prepared pan. Sprinkle streusel on top. Bake for 40-50 minutes or until a toothpick inserted comes out clean.
This cake is so good and easy to bake!
FAQ
How do I store this cake?
Keep at room temperature for up to 2 days. Store in an airtight container in the refrigerator for up to 1 week.
Do I have to add cottage cheese?
Yes. For a blueberry cake recipe without cottage cheese, check out Simple Blueberry Cake.
Can you taste the cottage cheese?
No!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Blueberry Cottage Cheese Cake
Ingredients
For the cake
- 1 3/4 cups all-purpose flour + 1 tsp for dusting
- 3/4 cups white sugar
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 2 large eggs room temperature
- 1 cup cottage cheese room temperature
- 1/4 cup unsalted butter melted and slightly cooled
- 1 tsp lemon zest about 1 medium-sized lemon
- 1/3 cup oil
- 1 tbsp vanilla
- 1/4 tsp cinnamon optional
- 1 1/2 cups fresh blueberries
For the streusel
- 1 cup all-purpose flour
- 1/2 cup white sugar
- 6 tbsp unsalted butter softened
Instructions
- Preheat the oven to 350℉/176℃. Line a 9x9 baking pan with parchment paper and set aside. Melt the butter and allow it to cool.1/4 cup unsalted butter
For the streusel
- Add the flour, white sugar, and softened butter into a bowl. With your hands or a fork, mix until a crumbly streusel forms. Set in the fridge to chill.1 cup all-purpose flour, 1/2 cup white sugar, 6 tbsp unsalted butter
For the cake
- In a bowl, add the flour, baking soda, baking powder, and cinnamon. Stir to combine and set aside.1 3/4 cups all-purpose flour, 3/4 tsp baking powder, 3/4 tsp baking soda, 1/4 tsp cinnamon
- In another large bowl, add the lemon zest and white sugar. Rub together with your fingers for a minute until combined and the smell of lemon fills the air.1 tsp lemon zest, 3/4 cups white sugar
- Add in the eggs and vanilla and whisk for a minute until well combined.2 large eggs, 1 tbsp vanilla
- Add the butter, oil, and cottage cheese. Whisk for 1-2 minutes until well combined.1/4 cup unsalted butter, 1/3 cup oil, 1 cup cottage cheese
- Combine the dry and wet ingredients until a soft cake batter just forms. Do not over-mix!
- Into the bowl with the blueberries, add 1 tsp of flour and dust the blueberries in it. Then add into the cake batter bowl and mix just until combined and the flour streaks disappear. Do not over-mix!1 1/2 cups fresh blueberries
- Transfer into the prepared pan and spread evenly. Sprinkle the streusel on top evenly.
- Bake for 40-50 minutes or until a toothpick inserted in the middle comes out dry. Mine took 45 minutes exactly.
- Allow to cool, slice, and enjoy! This cake is so delicious and easy to bake.
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