Blueberries have always been one of my favorite ingredients – whether in muffins or sprinkled over a warm bowl of oatmeal in the morning. Recently, I discovered that cottage cheese is one of the best protein sources for someone like me, a vegan working to rebuild muscle after age sixty. That inspired me to experiment in the kitchen. I first tried combining cottage cheese with almond flour to make a quick bread, and the result was surprisingly delicious.
From that
success came the idea for this recipe: a blueberry cottage cheese cake that’s
lightly sweet, tender, and perfect for anyone who loves a wholesome treat. And now, I’m excited to share it with you.
Ingredients:
Dry
Ingredients:
- 1 1/3 cups self-rising flour
- 1 cup fresh or frozen
blueberries
- 1 ¼ cups sugar
- 1 tsp cinnamon powder
Wet
Ingredients:
- 2 eggs
- 1/3 cup cottage cheese
- ¼ cup coconut milk (or any milk
of your choice)
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
Other
items:
- 1 tbsp flour (for coating
blueberries)
- 1 tsp vegetable shortening (for
greasing pan)
- 1 round cake pan
Directions:
1. Preheat your oven to 350°F (175°C).
2. Grease the cake pan with shortening,
dust lightly with flour, and set aside.
3. In a mixing bowl, combine the
self-rising flour, half of the sugar,
cinnamon, and blueberries. Mix gently so
the berries are evenly coated.
4. In a blender, add all the wet
ingredients along with the remaining sugar. Blend until smooth.
5. Pour the blended mixture into the dry
ingredients and stir just until combined – do not overmix.
6. Transfer the batter into the prepared
cake pan.
7. Bake for 55 minutes, or until a toothpick inserted into the center comes
out clean.
8. Allow the cake to cool before slicing
and serving.
