This cozy, protein-packed crumble is creamy, lightly sweet, and bursting with juicy blueberries. It’s perfect for breakfast, snack, or a lighter dessert.
⏱️ Quick Info
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Prep Time: 10 minutes
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Bake Time: 30–35 minutes
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Servings: 6
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Difficulty: Easy
🛒 Ingredients
Filling
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2 cups fresh or frozen blueberries
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1 cup cottage cheese
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2 tbsp honey or maple syrup
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1 large egg
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1 tsp vanilla extract
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1 tbsp lemon juice
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1 tbsp cornstarch (or oat flour)
Crumble Topping
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½ cup rolled oats
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¼ cup almond flour (or regular flour)
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2 tbsp brown sugar or coconut sugar
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2 tbsp melted butter or coconut oil
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Pinch cinnamon
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Pinch salt
👩🍳 Instructions
1️⃣ Preheat
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Heat oven to 350°F (175°C)
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Lightly grease an 8×8-inch baking dish.
2️⃣ Make the Filling
In a bowl, whisk together:
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cottage cheese
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egg
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honey
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vanilla
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lemon juice
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cornstarch
Fold in blueberries gently.
Pour mixture into the prepared dish.
3️⃣ Make the Crumble
In another bowl, mix:
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oats
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almond flour
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brown sugar
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cinnamon
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salt
Stir in melted butter until crumbly.
4️⃣ Assemble & Bake
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Sprinkle crumble evenly over the blueberry mixture.
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Bake 30–35 minutes until golden and set.
5️⃣ Cool & Serve
Let cool 10–15 minutes before serving so it firms up.
Serve warm or chilled.
⭐ Pro Tips
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Small-curd cottage cheese gives the smoothest texture.
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Frozen blueberries work — no need to thaw.
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For extra crunch, add chopped nuts to the topping.
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Don’t overbake; center should be just set.
🔄 Easy Variations
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High-protein boost: add 1 scoop vanilla protein powder to filling
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Low sugar: use monk fruit sweetener
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Gluten-free: use certified GF oats
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Extra creamy: blend cottage cheese before mixing
🔢 Estimated Nutrition (per serving)
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Calories: ~180
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Protein: ~10–12g
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Carbs: ~20g
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Fat: ~7g
WW Points: ~4–6 per serving (depends on sweetener & butter)
❓ FAQs
Can I make it ahead?
Yes — refrigerate up to 4 days.
Can I freeze it?
Yes, though topping softens slightly after thawing.
Is it breakfast or dessert?
Both! It’s lightly sweet and protein-rich.