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Lemon blueberry breakfast bake served on a plate with fresh blueberries

Lemon Blueberry Breakfast Bake

Bright, tangy, and studded with juicy berries, this lemon blueberry breakfast bake is a delicious and nutritious way to start your day, perfect for meal prep and busy mornings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 squares
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Bake
  • 1 cup cottage cheese Preferably small-curd for smooth texture.
  • 2 cups rolled oats Use old-fashioned rolled oats for best texture.
  • 1 cup blueberries Fresh is best, but frozen can be used directly.
  • 1/4 cup honey or maple syrup Use honey for floral sweetness, maple syrup for deeper flavor.
  • 2 large eggs
  • 1/4 cup lemon juice Freshly squeezed recommended.
  • 1 tablespoon lemon zest Zest before juicing for best flavor.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish or line it with parchment paper.
  2. In a large bowl, combine cottage cheese, honey or maple syrup, eggs, lemon juice, lemon zest, and vanilla. Whisk until mostly smooth.
  3. Stir in rolled oats, baking powder, and salt until just combined. Let the mixture rest for a minute.
  4. Gently fold in blueberries without bursting them.
  5. Pour the batter into the prepared dish and smooth the top with a spatula.
  6. Bake for 25–30 minutes until the center is set and the top is lightly golden.
  7. Cool for 10–15 minutes before slicing into squares or bars. Serve warm or at room temperature.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze individual squares for up to 2 months. Thaw in the fridge or microwave for quick reheating.