Raspberry Cottage Cheese Breakfast Cake—moist, protein-packed, and bursting with berries. A sweet, wholesome start to your morning!
Why You’ll Love This Recipe
- High in protein: Thanks to cottage cheese and protein powder.
- Balanced flavors: The tartness of raspberries pairs beautifully with the sweet, nutty streusel topping.
- Moist and tender texture: The combination of blended cottage cheese and almond milk keeps it soft.
- Great for meal prep: Make it ahead and enjoy a nutritious breakfast all week.
- Customizable: Easily swap ingredients to suit dietary preferences.
Ingredients
Streusel Topping:
- ½ cup rolled oats
- 2 tablespoons all-purpose flour
- 2 tablespoons vanilla protein powder
- ¼ cup packed light brown sugar
- 4 tablespoons cold unsalted butter
- 1 teaspoon almond extract
Dry Ingredients:
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1.5 cups frozen raspberries
Wet Ingredients:
- ½ teaspoon almond extract
- ¼ cup packed light brown sugar
- ¼ cup avocado oil or applesauce
- ½ cup blended cottage cheese
- 2 large eggs
- ½ cup unsweetened almond milk
Directions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper. Set aside.
- Prepare the streusel topping: In a mixing bowl, combine rolled oats, flour, protein powder, and brown sugar. Cut in the cold butter and almond extract using a fork until the mixture resembles coarse crumbs. Set aside.
- Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine the wet ingredients: In another bowl, mix the almond extract, brown sugar, avocado oil (or applesauce), blended cottage cheese, eggs, and almond milk until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the frozen raspberries.
- Pour the batter into the prepared baking dish and spread evenly. Sprinkle the streusel topping over the batter.
- Bake for 20 minutes, then cover the cake with aluminum foil to prevent over-browning. Continue baking for an additional 20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool in the pan before slicing and serving.
Servings and Timing
- Servings: 8 slices
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Calories: 250 kcal per serving
Variations
- Berry Swap: Use blueberries, blackberries, or a mix instead of raspberries.
- Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend.
- Dairy-Free: Replace cottage cheese with a dairy-free alternative.
- Nut-Free: Omit almond extract and use vanilla extract instead.
- Extra Crunch: Add chopped nuts to the streusel for a satisfying texture.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Wrap slices individually and freeze for up to 3 months.
- Reheating: Warm in the microwave for 20-30 seconds or in a preheated oven at 300°F for 5-10 minutes.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, but be gentle when folding them into the batter to prevent excessive moisture release.
What can I use instead of cottage cheese?
Greek yogurt or ricotta cheese are great alternatives.
Can I make this cake vegan?
Yes! Use a flax egg substitute and plant-based protein powder.
Why is my cake too dense?
Make sure not to overmix the batter and accurately measure ingredients.
How do I know when the cake is done?
A toothpick inserted in the center should come out clean with just a few crumbs.
Can I use a different oil?
Yes, coconut oil or melted butter can be used instead of avocado oil.
Is this cake good for meal prep?
Absolutely! It stores well and makes a convenient breakfast option.
Can I add nuts to the batter?
Yes! Chopped almonds or walnuts would be a great addition.
What type of protein powder works best?
Vanilla whey or plant-based protein powder works well for this recipe.
How can I make the streusel crunchier?
Increase the butter slightly and bake uncovered for the last 5 minutes.
Conclusion
This Raspberry Cottage Cheese Breakfast Cake is a nutritious, protein-packed way to start your day. With its moist texture, tart raspberries, and crunchy streusel topping, it’s a delicious and satisfying morning treat. Enjoy it fresh or store it for an easy grab-and-go breakfast!
Print
Raspberry Cottage Cheese Breakfast Cake
- Total Time: 1 hour
- Yield: 8 slices 1x
Description
Raspberry Cottage Cheese Breakfast Cake—moist, protein-packed, and bursting with berries. A sweet, wholesome start to your morning!
Ingredients
Streusel Topping:
- ½ cup rolled oats
- 2 tbsp all-purpose flour
- 2 tbsp vanilla protein powder
- ¼ cup packed light brown sugar
- 4 tbsp cold unsalted butter
- 1 tsp almond extract
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1½ cups frozen raspberries
Wet Ingredients:
- ½ tsp almond extract
- ¼ cup packed light brown sugar
- ¼ cup avocado oil or applesauce
- ½ cup blended cottage cheese
- 2 large eggs
- ½ cup unsweetened almond milk
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- Make the streusel topping: In a bowl, mix oats, flour, protein powder, and brown sugar. Cut in butter and almond extract until crumbly. Set aside.
- Prepare dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Mix wet ingredients: In another bowl, combine almond extract, brown sugar, avocado oil (or applesauce), blended cottage cheese, eggs, and almond milk. Mix well.
- Gradually add dry ingredients to wet mixture, stirring until just combined. Fold in frozen raspberries.
- Pour batter into the prepared dish and spread evenly. Sprinkle streusel on top.
- Bake for 20 minutes, then cover with foil to prevent over-browning. Bake another 20 minutes, or until a toothpick comes out clean.
- Let the cake cool before slicing and serving.
Notes
- Substitute applesauce for oil for a lower-fat option.
- Fresh raspberries can be used instead of frozen.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minute
- Category: Breakfast
- Method: Baking
- Cuisine: American
