Description
A simple, protein-packed breakfast custard with juicy blueberries, perfect for a nutritious start to the day.
Ingredients
- 1 cup blueberries (fresh or frozen)
- 2 large eggs
- 1/4 cup almond flour
- 1/2 tsp baking powder
- 1 pinch salt
- Sweetener to taste (honey, maple syrup, or a granular sweetener)
- 1/2 tsp vanilla extract
- 1 cup cottage cheese
Instructions
- Preheat your oven to 350°F (175°C) and grease individual ramekins or a small baking dish.
- In a mixing bowl, whisk the eggs lightly. Add the cottage cheese, almond flour, baking powder, salt, sweetener, and vanilla extract. Stir until combined. For a silkier texture, blend briefly with an immersion blender or in a food processor.
- Gently fold the blueberries into the batter until evenly distributed.
- Pour the mixture into the prepared ramekins or baking dish, smoothing the tops with a spatula.
- Bake for 30–35 minutes. The edges should be lightly golden and the center set with a slight jiggle. A toothpick inserted should come out mostly clean.
- Let cool for a few minutes before serving.
Notes
For a creamier custard, use small-curd cottage cheese. If using large-curd, pulse in a blender briefly. Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze individual portions for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American