Cottage Cheese Cake is light and fluffy with a rich lemon glaze. This recipe is packed with protein and easy to make.
The Cottage Cheese Cake is soft and fluffy with blueberries, and the glaze provides the perfect amount of sweetness. It is so delicious that you won’t even notice the cottage cheese.
If you are concerned about the flavor of cottage cheese, you can’t taste it. It’s the perfect way to sneak in high protein while enjoying dessert.
We have made Cottage Cheese Cheesecake and Cottage Cheese Cookies for easy desserts and the entire family loved it!
Table of contents
Why We Love This
The recipe is mostly pantry staples and doesn’t take much effort to make. The instructions are simple to follow, and the cake is absolutely delicious.
No one will even realize it’s a healthier dessert with cottage cheese! While it isn’t low carb necessarily, it is healthier than traditional desserts.
Another healthy dessert to try is Keto Fat Bomb Recipes.
Ingredients
Cake
- All purpose flour. It’s best to measure the flour by spooning it into a measuring cup instead of scooping it.
- Granulated Sugar. Just regular white sugar provides the perfect amount of sweetness.
- Eggs. Allow the eggs to become room temperature. They will blend easier into the batter and bake more evenly.
- Butter. Real butter is recommended for the richest flavor.
- Cottage Cheese. Full fat cottage cheese gives the cake the best flavor, but you can use low fat if desired.
- Vanilla Extract. Make sure to use pure vanilla extract.
- Dried Blueberries. The blueberries in every bite taste amazing.
Glaze
- Powdered Sugar. Sift before using so the glaze will be smooth.
- Lemon Juice. We used fresh but you can use jarred if you don’t have any lemons. Lemon zest is also delicious added to the glaze mixture.
Step By Step Instructions
- Step 1. Go ahead and preheat the oven to 350 degrees. While the oven preheats, prepare the cake pans. Spray a 9″ cake pan with nonstick cooking spray.
- Step 2. Next, mix together the dry ingredients. Whisk together the flour, sugar, baking powder and salt in a medium size bowl.
Step 3. Blend the cottage cheese until smooth in a food processor or blender. Itโs ok if there are a few lumps.
Step 4. Get out a separate mixing bowl and add the blended cottage cheese, eggs and vanilla. Mix together with an electric mixer until just combined. Be careful not to overmix the batter.
Step 5. Fold the flour mixture into the wet ingredients. Stir in by hand until just combined. Then add the melted butter into the mixture. It should be slightly cooled.
Step 6. Fold in the blueberries making sure to set aside ½ cup of the blueberries for later.
Step 7. Once you have combined the ingredients, pour the batter into the cake pan. You may need to gently tap the pan on the counter to remove air bubbles and even out the batter. If it still looks uneven, gently smooth with a rubber spatula.
Step 8. Finally, sprinkle the remaining blueberries on top of the batter. Make sure that you don’t stir into the batter but place on top. Carefully press into the batter slightly.
Step 9. Allow the cake to bake for 45- 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on a wire rack and then remove from the pan and place on a platter.
Step 10. Make the glaze while the cake cools. Whisk together the powdered sugar and lemon juice until smooth in a small bowl. Then drizzle over the cake.
Storage
Cover and store the cake at room temperature up to 3-4 days. It does not have to go in the fridge.
You can freeze the cake for longer storage. If freezing, wrap in plastic wrap and foil before freezing. You can also place inside an airtight container.
Frequently Asked Questions
Top with fresh blueberries and Homemade Whipped Cream when serving. No Churn Vanilla Ice Cream is also delicious topped with fresh berries.
Yes, this recipe is also delicious with strawberries, raspberries or blackberries. You can use dried or fresh.
Cream Cheese Glaze also tastes great on this cake. You can also leave the cake plan and drizzle honey when serving.
Pro Tips
- Glaze is optional. The glaze is optional, and you do not have to use it on the cake. The cake is delicious as is but is also really delicious topped with the glaze.
- Browning while baking. If the cake starts to get too brown before it’s finished baking, gently tent the cake with foil to prevent it from getting too brown.
- Fold the blueberries. Carefully, fold in the dried blueberries by hand.
- Cottage Cheese Mixture. You can skip blending the cottage cheese, but the texture will be different. If not blending, I suggest using small curd cottage cheese.
- Let the cake cool. The cake needs to cool before topping with glaze.
More Cottage Cheese Dessert Recipes
Homemade Pudding
Cottage Cheese Pudding
No bake Dessert
Cottage Cheese Cookie Dough
Easy Brownie
Cottage Cheese Brownies
I’m so excited for you to make Cottage Cheese Cake. Please leave a star review and comment once you try it.
Cottage Cheese Cake
Ingredients
For the Cake:
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 Cup Granulated Sugar
- 1/4 teaspoon salt
- 3 Eggs room temperature
- 1/2 Cup Butter
- 1 1/2 cups Cottage Cheese
- 1/2 teaspoon Vanilla Extract
- 5 ounces Dried Blueberries
For the Glaze:
- 1 Cup Powdered Sugar
- 2-3 Tablespoons Lemon Juice fresh
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9″ cake pan with nonstick cooking spray.
- Combine the flour, sugar, baking powder and salt in a medium size mixing bowl.
- Add the cottage cheese to a food processor or blender. Blend until smooth (itโs ok if there are a few lumps).
- Add the blended cottage cheese, eggs and vanilla to a separate mixing bowl. Mix together with a hand held mixer until just combined. Be careful not to overmix the batter.
- Carefully fold the flour mixture into the wet ingredients. Stir in by hand until just combined.
- Add the melted butter, slightly cooled, and combine.
- Set aside ½ cup of the blueberries. Stir the remaining berries into the cake batter.
- Pour the batter into the cake pan. You may need to gently tap the pan on the counter to remove air bubbles and even out the batter. If it still looks uneven, gently smooth with a rubber spatula.
- Top with the remaining blueberries. Don’t stir into the batter but place on top and carefully press into the batter slightly.
- Bake the cake for 45- 50 minutes until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool on a wire rack and then remove from the pan and place on a platter.
- While the cake cools, combine the glaze ingredients in a small bowl. Whisk together the powdered sugar and lemon juice until smooth.
- Drizzle over the cake.
- Then the cake is ready to slice, serve and enjoy!
