Description
A delicious blueberry breakfast casserole that can be made dairy-free. Perfect for brunches and special morning meals.
Ingredients
Scale
- 2 cups fresh blueberries
- 1 cup cottage cheese
- 2 tablespoons butter
- 1/4 cup flour
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×9 inch baking dish.
- In a large bowl, mix cottage cheese, melted butter, flour, sugar, eggs, vanilla extract, and cinnamon until well combined.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 40-45 minutes until edges are golden brown and slightly pulled away from the sides of the dish.
- Allow to cool for 10 minutes before serving.
Notes
- For a dairy-free version, substitute the cottage cheese with a dairy-free alternative and use plant-based butter.
- Fresh blueberries work best, but frozen can be used if thawed and drained.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can be served warm or cold.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg
Keywords: blueberry casserole, breakfast casserole, dairy-free option, brunch recipe
