Based on the image, this appears to be a moist Blueberry Cottage Cheese Quick Bread made with cottage cheese, eggs, flour, and fresh blueberries.

Yield: 1 loaf (10 slices)
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Total Time: 1 hour 15 minutes

Ingredients

Wet Ingredients

• 1½ cups (340 g) cottage cheese
• 3 large eggs, room temperature
• ½ cup (120 ml) milk
• ⅓ cup (75 g) melted butter (or neutral oil)
• 1 teaspoon vanilla extract
• ¾ cup (150 g) granulated sugar

Dry Ingredients

• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Fruit

• 1½ cups fresh blueberries
• 1 tablespoon flour (for coating the berries)

Optional Topping

• 1 tablespoon coarse sugar
• 2 tablespoons sliced almonds (omit if nut-free)

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Instructions

1. Prepare the Oven

• Preheat oven to 350°F (175°C).
• Grease and line a 9×5-inch loaf pan with parchment paper.

2. Mix Wet Ingredients

In a large bowl, whisk together:

• Cottage cheese
• Eggs
• Milk
• Melted butter
• Vanilla
• Sugar

Mix until smooth.

3. Combine Dry Ingredients

In another bowl combine:

• Flour
• Baking powder
• Baking soda
• Salt

4. Make the Batter

Gradually fold the dry ingredients into the wet mixture.

Mix only until no dry flour remains.

Do not overmix.

5. Add Blueberries

Toss blueberries with 1 tablespoon flour.

Fold gently into the batter.

6. Fill the Pan

Pour batter into prepared loaf pan.

Scatter a few extra blueberries on top.

Sprinkle with coarse sugar if desired.

7. Bake

Bake for 50–60 minutes, or until:

• Golden brown
• Toothpick inserted in the center comes out clean or with a few moist crumbs
• Internal temperature reaches about 200°F (93°C)

8. Cool

Cool in the pan for 10 minutes.

Transfer to a wire rack.

Cool completely before slicing.

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Nutrition Information (Approximate Per Slice)

Makes 10 slices.

• Calories: 245
• Protein: 9 g
• Carbohydrates: 32 g
• Fat: 9 g
• Saturated Fat: 4.5 g
• Fiber: 1.5 g
• Sugar: 17 g
• Cholesterol: 72 mg
• Sodium: 210 mg
• Potassium: 135 mg
• Calcium: 95 mg
• Iron: 1.4 mg

Nutrition values are estimates and will vary with ingredient brands and serving size.

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Recipe Tips

• Coat blueberries in flour to keep them from sinking.
• Use room-temperature ingredients for a lighter loaf.
• Fresh blueberries hold their shape best, but frozen berries can be used without thawing.
• Cover the loaf loosely with foil during the last 15–20 minutes if it browns too quickly.
• Let the bread cool completely before slicing to help it set.

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Variations

• Add 1 teaspoon lemon zest for a bright citrus flavor.
• Replace blueberries with raspberries or chopped strawberries.
• Stir in ½ teaspoon cinnamon for a warm spice note.
• Add ½ cup chopped walnuts or pecans for extra crunch (omit for a nut-free loaf).
• Substitute plain Greek yogurt for cottage cheese for a slightly different texture.

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Storage

Room Temperature:
Store in an airtight container for up to 2 days.

Refrigerator:
Keeps well for up to 5 days.

Freezer:
Wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

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Frequently Asked Questions

Q: Can I use frozen blueberries?
Yes. Add them straight from the freezer without thawing to prevent excess moisture.

Q: Do I have to blend the cottage cheese?
No. The curds soften during baking, but you can blend it first if you prefer a smoother texture.

Q: Why coat the blueberries with flour?
It helps suspend them in the batter so they don’t all sink to the bottom.

Q: Can I make this gluten-free?
Yes. Use a 1:1 gluten-free baking flour that contains xanthan gum.

Q: Can I reduce the sugar?
Yes. You can reduce it to ½ cup if you prefer a less sweet loaf.

Q: Can I make muffins instead of a loaf?
Yes. Divide the batter among 12 muffin cups and bake at 350°F (175°C) for 20–25 minutes.

Q: Does this recipe contain nuts?
No. The base recipe is nut-free. If you choose to add walnuts, pecans, or almonds as an optional topping, it will no longer be nut-free.

Q: Can I use low-fat cottage cheese?
Yes. Full-fat cottage cheese gives a richer, moister loaf, but low-fat works well too.