Lemon Raspberry Cottage Cheese Bake Recipe
A luscious Lemon Raspberry Cottage Cheese Bake that combines creamy full-fat cottage cheese with fresh raspberries and bright lemon zest. This gluten-free, custard-like bake is sweetened naturally with honey or maple syrup and perfect for breakfast, brunch, or a light dessert.
- Prep Time: 10 minutes
- Cook Time: 30 to 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 2 cups full-fat cottage cheese
- 3 large eggs (room temperature preferred)
- 1 cup fresh or frozen raspberries (use frozen straight from freezer)
- 1/2 cup almond flour or gluten-free flour blend
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract (pure)
- Zest and juice of 1 small lemon (about 2 tablespoons juice)
- 1 teaspoon aluminum-free baking powder
Instructions
- Prep Eggs and Oven: Bring the eggs to room temperature by leaving them out or placing in warm water for 5 minutes. Preheat the oven to 350°F and grease an 8×8-inch baking dish with butter or cooking spray. Line with parchment paper leaving overhang for easy removal.
- Mix Wet Ingredients: In a large bowl, whisk cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice until just combined. Expect small curds of cottage cheese for texture.
- Add Dry Ingredients: Fold in the almond flour and baking powder gently until no streaks of flour remain, creating a thick, creamy batter similar to thick pancake batter. Avoid overmixing to prevent toughness.
- Incorporate Raspberries: Gently fold in raspberries, fresh or frozen, without thawing if frozen, to keep their shape and control moisture release.
- Bake: Pour batter into prepared dish and spread evenly. Bake for 30 to 35 minutes until edges turn lightly golden and pull away slightly from the pan, with a center that jiggles slightly when shaken.
- Rest and Serve: Let the bake rest in the pan for 10 to 15 minutes to set the custard. Slice into 9 squares and serve warm, at room temperature, or chilled.
Notes
- Use full-fat cottage cheese for creamier texture and richer taste.
- If you prefer a smoother texture, blend cottage cheese alone before mixing other ingredients.
- Frozen raspberries can be added directly without thawing to maintain shape and reduce juice leakage.
- Line baking dish with parchment paper for easy removal of the bake.
- Letting the bake rest after baking is crucial for proper custard set and slicing.
Keywords: cottage cheese bake, lemon raspberry bake, gluten free breakfast, healthy cottage cheese recipe, baked custard, almond flour bake
