Creamy, golden, and bursting with blueberries — this cottage cheese crumb cake is pure comfort. A buttery crumb base holds a silky cottage cheese filling studded with juicy berries. For more baking inspiration, try my milk chocolate roll cakes and moist black currant loaf cake, or whip up a batch of protein oat cookies.
Ingredients
- For the crumb base: 40 g (3 tbsp) cold butter, 140 g (1 cup + 2 tbsp) flour, 1/2 tsp baking soda, a pinch of salt, sugar to taste
- For the filling: 500 g (1.1 lb) cottage cheese, 3 eggs, sugar and vanillin to taste, 150 g (5.3 oz) blueberries
Instructions
- Grate the cold butter and rub with the flour, sugar, baking soda, and salt until sandy.
- Blend the cottage cheese, eggs, sugar, and vanillin into a smooth cream.
- Press half the crumbs into a baking dish, spread the filling, and scatter the blueberries.
- Top with the remaining crumbs and bake at 180C (350F) for 35-40 minutes until golden.
Tips
- Bake until the top is deep golden and the center is just set — it firms up as it cools.
- Frozen blueberries work too; add them straight from the freezer. For more baking guidance, see Allrecipes.
- Let the cake cool completely before slicing for clean, even layers.
Nutrition: per 100 g: 178 kcal, protein 15 g, fat 5.9 g, carbs 16.7 g.