Name: Lemon Raspberry Cottage Cheese Bake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cottage cheese (full-fat recommended for best texture); 3 large eggs (room temperature preferred); 1 cup fresh or frozen raspberries (if using frozen, do not thaw); 1/2 cup almond flour or gluten-free flour blend (almond flour keeps it naturally gluten-free); 1/4 cup honey or maple syrup; 1 teaspoon vanilla extract (pure vanilla recommended); Zest and juice of 1 small lemon (yields about 2 tablespoons juice); 1 teaspoon baking powder (aluminum-free preferred)

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Introduction

This lemon raspberry cottage cheese bake is a creamy, protein-packed breakfast that tastes like a bright, tangy dessert. With 11 grams of protein per serving and minimal prep, it’s a delicious way to start your day or enjoy as a guilt-free treat.

The image shows a white square baking dish filled with a creamy baked dessert that has a golden brown top layer dotted with bright red raspberries. The dessert has three visible layers: a light golden crust on the bottom, a thick white creamy middle layer that looks soft and fluffy, and a slightly browned top layer with embedded raspberries and extra raspberries placed on top. Some raspberries are also scattered around the dish on a white marbled surface, with a lemon blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups full-fat cottage cheese
3 large eggs, room temperature preferred
1 cup fresh or frozen raspberries (do not thaw if frozen)
1/2 cup almond flour or gluten-free flour blend
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
Zest and juice of 1 small lemon (about 2 tablespoons juice)
1 teaspoon baking powder

Instructions

Step 1: Preheat your oven to 350°F. Grease an 8×8-inch baking dish with butter or cooking spray. For easiest removal, line the bottom with parchment paper, leaving overhang on two sides to create handles.
Step 2: In a large bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice until combined. Small curds in the mixture are normal and add texture.
Step 3: Gently fold in the almond flour and baking powder with a spatula. Mix just until no dry streaks remain. The batter should be thick and creamy, like thick pancake batter. Avoid overmixing to keep the texture light.
Step 4: Fold in the raspberries gently. If using frozen berries, add them directly without thawing to help them hold their shape and release less juice.
Step 5: Pour the batter into the prepared dish and spread to the edges. Bake for 30 to 35 minutes until the edges are lightly golden and the center jiggles slightly when you shake the pan gently.
Step 6: Allow the bake to rest in the pan for 10 to 15 minutes so the custard sets and becomes sliceable. Cut into 9 squares and serve warm, at room temperature, or chilled.

Tips & Variations

For a smoother texture, blend the cottage cheese until smooth before mixing with other ingredients.
Full-fat cottage cheese gives the creamiest, richest result; low-fat can be used but with a different texture.
If your cottage cheese is very wet, drain it briefly in a fine mesh sieve before using.
Try topping with Greek yogurt, fresh mixed berries, a drizzle of maple syrup, toasted sliced almonds, or whipped coconut cream for extra flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days, placing parchment paper between layers if stacking to prevent sticking. Reheat individual slices in the microwave for 20 to 30 seconds or warm in a 300°F oven for 10 minutes. This bake also freezes well for up to 2 months; thaw at room temperature for about 30 minutes or microwave from frozen for 45 seconds.

How to Serve

The image shows a square white baking dish filled with a creamy, slightly browned baked dessert with bright red raspberries placed on and inside the soft, white, custard-like top layer. The top layer is a mix of white and light golden brown colors, with the raspberries adding spots of deep red. A portion is missing from one corner, revealing the thick, fluffy white inside layer with embedded raspberries. A few raspberries are scattered beside the dish on a white marbled surface, and in the background, there is a blurred lemon and stacks of white plates. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or non-dairy cottage cheese?

You can use low-fat cottage cheese, but the bake will be less creamy and rich. Non-dairy alternatives may affect texture and flavor, so experimentation is advised.

Can I substitute other berries for raspberries?

Yes, fresh or frozen blueberries, strawberries, or blackberries work well in this bake. Just fold them in gently as you would the raspberries.