Description
High-protein, gluten-free blueberry cake made with cottage cheese and almond flour. Ready in under an hour for a healthy treat.
Ingredients
- 1½ cups cottage cheese
- 3 large eggs
- ½ cup honey or maple syrup
- 1 cup almond flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup fresh or frozen blueberries
- Pinch of salt
Instructions
- Preheat oven to 350°F. Grease or line an 8-inch round cake pan.
- Blend cottage cheese, eggs, sweetener, and vanilla until smooth.
- Pour into a bowl and stir in almond flour, baking powder, and salt.
- Gently fold in blueberries.
- Transfer batter to prepared pan.
- Bake 35–40 minutes until golden and a toothpick comes out clean.
- Cool at least 15 minutes before slicing.
Notes
Dust with powdered sweetener or drizzle with yogurt glaze. Store in fridge up to 4 days or freeze slices for quick snacks.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American