Blueberry Cottage Cheese Cake

 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.