Cottage Cheese Blueberry Breakfast Cake

Ingredients

• 0.75 cups all-purpose flour plus 1 tablespoon for dusting
• 0.75 cups whole wheat flour
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 0.75 cups cottage cheese
• 0.75 cups honey
• 6 tablespoons coconut oil , melted, or neutral oil of choice
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 tablespoon vanilla extract
• 2 large eggs
• 2 cups fresh blueberries

Instructions

1. 1

   Gather all ingredients.

2. 2

   Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x5-inch loaf pan. Line pan with parchment paper, leaving a 2-inch overhang.

3. 3

   Whisk ¾ cup all-purpose flour, ¾ cup whole wheat flour, baking powder, and salt together in a large bowl.

4. 4

   Combine cottage cheese, honey, oil, lemon zest and juice, and vanilla in a blender container. Cover and blend until smooth.

5. 5

   Stir eggs into cottage cheese mixture.

6. 6

   Add cottage cheese mixture to flour mixture; stir to combine.

7. 7

   Toss blueberries with remaining 1 tablespoon of flour in a bowl. Fold blueberries into batter. Pour batter into the prepared pan.

8. 8

   Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in pan on a wire rack 10 minutes.

9. 9

   Remove from pan and cool completely on a wire rack before slicing and serving.