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High Protein Cottage Cheese Blueberry Bread

High Protein Cottage Cheese Blueberry Bread
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This quick bread is moist, tender, and packed with juicy blueberries, with a subtle tang from cottage cheese that boosts protein without altering flavor. Each slice delivers a satisfying balance of sweetness and richness, with a golden crust and soft crumb.

Ingredients

Scale
  • 1 cup full-fat cottage cheese (226g)
  • 2 large eggs (about 100g total)
  • 1/4 cup honey (85g)
  • 1/4 cup unsalted butter, melted and slightly cooled (57g)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (180g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup fresh or frozen blueberries (about 110g), if frozen do not thaw
  • 1 teaspoon all-purpose flour (for tossing blueberries)

Instructions

  1. Preheat oven to 350°F / 177°C. Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with a parchment paper sling leaving 2 inches overhang on two opposite sides.
  2. In a medium bowl, whisk together the cottage cheese, eggs, honey, melted butter, and vanilla until smooth and well combined. The mixture may look slightly curdled from the cottage cheese — this is normal.
  3. In a large bowl, sift together 1 1/2 cups flour, baking powder, baking soda, and salt. Whisk to distribute leaveners evenly.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula just until no dry flour remains. Do not overmix — a few small lumps are fine. Overworking will make the bread tough.
  5. In a small bowl, toss the blueberries with 1 teaspoon flour until lightly coated. This prevents them from sinking to the bottom during baking. Gently fold the floured blueberries into the batter with a few quick strokes.
  6. Scrape the batter into the prepared loaf pan and spread it into an even layer. Tap the pan gently on the counter once or twice to release air bubbles.
  7. Bake on the center rack for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs (not wet batter). The top should be deep golden brown and feel firm to the touch.
  8. Let the bread cool in the pan on a wire rack for 10 minutes. Then lift it out using the parchment sling and transfer to the rack to cool completely, at least 1 hour, before slicing. Cutting while hot will cause the bread to crumble.
  9. For best texture, wrap cooled bread tightly in plastic wrap and refrigerate for at least 1 hour or overnight before slicing — this firms the crumb and makes clean slices easier.

Notes

Storage: Wrap tightly in plastic wrap and refrigerate for up to 5 days. Freezing: Slice cooled bread, wrap each slice in plastic wrap, then place in a freezer bag for up to 3 months. Reheating: Thaw at room temperature or microwave a slice for 15-20 seconds until just warm. Toasting: For a crisp exterior, toast slices in a 350°F / 177°C oven for 5-7 minutes or in a toaster oven. Pro tip: For an extra protein boost, you can substitute 1/4 cup of the all-purpose flour with unflavored whey or pea protein powder — reduce liquid if needed.

Nutrition

Keywords: cottage cheese blueberry bread, high protein bread, blueberry quick bread, protein packed breakfast bread, cottage cheese recipe, high protein snack, easy blueberry bread, American breakfast bread

Find it online: https://thehighproteinrecipes.com/high-protein-cottage-cheese-blueberry-bread/