Blueberry Breakfast Loaf
A moist and wholesome Blueberry Breakfast Loaf made with protein-packed almond flour and creamy cottage cheese, giving it a tender crumb and subtle richness without being heavy. Bursting with juicy blueberries in every bite, this naturally gluten-free loaf is lightly sweetened, perfectly fluffy, and nourishing enough to enjoy for breakfast or as a mid-morning snack. Delicious on its own, or even better with a smear of almond butter or a drizzle of honey.
Ingredients:
- Ingredients:
- 1 cup Cottage Cheese
- 1 cup Fresh or Frozen Blueberries
- 2 cups Almond Flour*
- 3 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1/3 cup Coconut Sugar
- Pinch of Salt
*All of these products can be purchased at Stewart & Jasper, in-store and online.
Instructions:
- Preheat oven to 350 degrees F. Line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together almond flour, baking powder, and a pinch of salt.
- In a separate bowl, whisk eggs until they are frothy. Add cottage cheese, coconut sugar, and vanilla extract. Mix until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 40-42 minutes and then insert a toothpick or knife into the center, to see if it comes out clean. If it does, remove it immediately. The loaf should be golden brown.
- Let bread cool in pan for 10 minutes and then transfer to cooling rack.
- Slice and enjoy!
