Ingredients
Method
- Preheat the oven to 350°F and lightly grease an 8x8 or 9x9 inch baking dish with cooking spray or butter.
- Add the cottage cheese and eggs to a blender and blend on high until completely smooth and creamy, about 30 to 45 seconds.
- Pour the blended mixture into a medium mixing bowl and add the almond flour, honey or maple syrup, vanilla bean paste, lemon zest, and baking powder. Whisk until the batter is smooth and no dry spots remain.
- Gently fold in the mixed berries with a spatula until evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish and spread it into an even layer, tucking a few berries on top if desired.
- Bake for 35 to 40 minutes, until the top is lightly golden, the edges pull slightly away from the sides, and the center is set with a light jiggle.
- Remove from the oven and let the berry bake cool in the dish for 20 to 30 minutes before slicing into squares and serving warm or at room temperature.
Notes
- Use fresh or frozen berries such as blueberries, raspberries, strawberries, or blackberries; no need to thaw frozen berries before folding them into the batter.
- For easier slicing and a cleaner texture, let the bake cool completely, then refrigerate for at least 1 hour before cutting into portions.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat individual slices in the microwave for 30 to 45 seconds.
- For extra protein and creaminess, top warm slices with a spoonful of Greek yogurt and a few fresh berries before serving.
- For easier slicing and a cleaner texture, let the bake cool completely, then refrigerate for at least 1 hour before cutting into portions.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat individual slices in the microwave for 30 to 45 seconds.
- For extra protein and creaminess, top warm slices with a spoonful of Greek yogurt and a few fresh berries before serving.