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Blueberry Cottage Cheese Bread

This moist and fluffy Blueberry Cottage Cheese Bread is gluten-free and packed with protein from cottage cheese and eggs, making it a perfect healthy choice for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 1/2 cups almond flour
  • 1 tsp baking powder
  • 3 large eggs
  • 1/3 cup maple syrup
  • 1/3 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup blueberries Use fresh for best flavor.
  • 1/2 cup cottage cheese (blended) Blend until smooth.
  • 1 tbsp maple syrup For the swirl mixture.
  • 1 tbsp cornstarch For the swirl mixture.

Method
 

Preparation
  1. Prepare the swirl by blending the cottage cheese, egg yolk, maple syrup, and cornstarch until smooth. Set aside.
  2. In a large bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
  3. Stir in the almond flour and baking powder until just incorporated, then gently fold in the blueberries.
Baking
  1. Pour half of the batter into a greased loaf pan. Spoon the cottage cheese swirl mixture down the center of the batter.
  2. Top with the remaining batter, spreading it gently over the swirl.
  3. Bake in a preheated oven at 350°F for 50–60 minutes. If the top begins to brown too quickly, cover it loosely with foil.
  4. Allow to cool for a few minutes before slicing and serving.

Notes

This bread can be served warm or at room temperature. You can enjoy it with a pat of butter or a drizzle of honey. For storage, keep it wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days, or freeze individual slices for up to 2 months.