Soft Flourless Cottage Cheese Blueberry Cake
Flourless Cottage Cheese Blueberry Cake is a soft and lightly sweet cake made with cottage cheese, eggs, almond flour, and fresh blueberries. The texture turns out moist and tender with bursts of juicy berries in every slice.
Ingredients
- 1½ cups cottage cheese
- 3 large eggs
- ½ cup honey or maple syrup
- 1 cup almond flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 cup fresh or frozen blueberries
- Pinch of salt
Instructions
- Preheat oven to 350°F and grease or line an 8 inch round cake pan.
- Blend cottage cheese, eggs, honey or maple syrup, and vanilla until smooth.
- Pour into a bowl and gently stir in almond flour, baking powder, and a pinch of salt.
- Fold in blueberries evenly without crushing them.
- Pour batter into the prepared pan and smooth the top.
- Bake 35 to 40 minutes until lightly golden and a toothpick comes out clean.
- Cool at least 15 minutes before slicing.