Lemon Blueberry Cottage Cake
This delightful Lemon Blueberry Cottage Cake is more than just dessert; it’s an experience. Each mouthful bursts with vibrant blueberries, and zesty lemon notes dance on your palate, bringing a refreshing brightness to every bite.
Ingredients
- 1 cup cottage cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- ½ cup butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the cottage cheese, sugar, and eggs. Whisk until creamy and smooth.
- In a separate bowl, mix together the flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, stirring gently until combined.
- Add the lemon juice and lemon zest, stirring gently to incorporate.
- Fold in the fresh blueberries until evenly distributed.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve, optionally with a dusting of powdered sugar.
Notes
Always use room temperature ingredients for a lighter texture. Consider adding vanilla or almond extract for extra flavor. You can make the batter ahead of time and store it in the fridge for a few hours before baking.