A soft, naturally flourless blueberry loaf made with cottage cheese for extra protein.
Perfect for breakfast, snacks, or a lighter dessert.

• 1½ cups cottage cheese

• 3 large eggs

• ½ cup honey or maple syrup (or sweetener of choice)

• 1 cup almond flour (or oat flour for a softer loaf)

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1 cup fresh or frozen blueberries

• Pinch of salt

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1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.

2. Whisk cottage cheese, eggs, honey, and vanilla until smooth.

3. Fold in almond flour, baking powder, and salt until combined.

4. Gently fold in blueberries, reserving a few for topping.

5. Pour batter into pan and sprinkle remaining blueberries on top.

6. Bake for 40–45 minutes until golden and set.

7. Cool completely before slicing.