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Lemon Raspberry Cottage Cheese Bake fresh from the oven

Lemon Raspberry Cottage Cheese Bake

A delightful and healthy bake combining creamy cottage cheese, vibrant lemon, and sweet-tart raspberries, perfect for breakfast, snacks, or dessert.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 9 squares
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the custard base
  • 2 cups cottage cheese (full-fat recommended for best texture)
  • 3 large eggs (room temperature preferred)
  • 1/4 cup honey or maple syrup Honey or maple syrup can be used for sweetness.
  • 1 tsp vanilla extract (pure vanilla recommended)
  • 1 small lemon (zest and juice, yields about 2 tbsp juice)
  • 1 tsp baking powder
For the fruit mixture
  • 1 cup fresh or frozen raspberries (if using frozen, do not thaw)
  • 1/2 cup almond flour or gluten-free flour blend Almond flour keeps it naturally gluten-free.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish with butter or cooking spray.
  2. Line the bottom with parchment paper, leaving overhang on two sides to create handles for easy removal.
Mixing
  1. In a large mixing bowl, whisk together cottage cheese, eggs, honey (or maple syrup), vanilla extract, lemon zest, and lemon juice until well combined.
  2. Fold in the almond flour and baking powder gently until no dry flour streaks remain.
Combining and Baking
  1. Add the raspberries with a light folding motion, if using frozen berries, add them directly from the freezer.
  2. Pour the batter into the prepared dish and spread it to the edges using a spatula.
  3. Bake for 30-35 minutes until edges are lightly golden and the center jiggles only slightly when the pan is gently shaken.
Cooling and Serving
  1. Let the bake rest in the pan for 10-15 minutes before cutting into 9 equal squares.
  2. Serve warm, at room temperature, or chilled.

Notes

Serve warm with Greek yogurt or honey for added sweetness, or enjoy with fresh fruits on the side. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.