Lemon Raspberry Cottage Cheese Bake Recipe

Introduction

This Lemon Raspberry Cottage Cheese Bake is a light and tangy dessert that’s perfect for breakfast or a healthy snack. Combining creamy cottage cheese, fresh raspberries, and bright lemon flavor, it bakes into a delicate, custardy treat that’s naturally gluten-free and sweetened with honey or maple syrup.

Ingredients

• 2 cups cottage cheese
• 3 large eggs
• 1 cup fresh or frozen raspberries
• 1/2 cup almond flour or gluten-free flour
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Zest and juice of 1 small lemon
• 1 teaspoon baking powder

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
2. Step 2: In a large mixing bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Whisk until well blended.
3. Step 3: Gently fold in the almond flour and baking powder until just combined.
4. Step 4: Carefully fold in the raspberries, being mindful not to break them apart too much.
5. Step 5: Pour the batter into the prepared baking dish and spread it out evenly.
6. Step 6: Bake for 30–35 minutes, or until the edges are set and the top is lightly golden.
7. Step 7: Allow to cool for a few minutes before slicing. Enjoy warm or at room temperature!

Tips & Variations

• For a nut-free option, substitute almond flour with oat flour or your favorite gluten-free flour blend.
• Use fresh raspberries for a brighter flavor, or frozen if fresh are not in season—just thaw and drain excess juice first.
• Add a sprinkle of cinnamon or nutmeg for a warm spice note.
• Serve with a dollop of Greek yogurt or a drizzle of extra honey for added richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold. This bake tastes great both warm and chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any other berries instead of raspberries?

Yes, blueberries, blackberries, or chopped strawberries work well as substitutes and will provide a different but delicious twist on the flavor.

Is this recipe suitable for a gluten-free diet?

Absolutely. Using almond flour or a certified gluten-free flour blend makes this bake gluten-free and perfect for those avoiding gluten.

Lemon Raspberry Cottage Cheese Bake Recipe

Print Recipe

★★★★★

4.9 from 191 reviews

This Lemon Raspberry Cottage Cheese Bake is a wholesome and delicious breakfast or snack option that combines creamy cottage cheese with fresh raspberries, bright lemon zest, and a touch of sweetness from honey or maple syrup. Baked to perfection, this gluten-free dish offers a moist and tender texture, perfect for a nourishing start to your day or a delightful treat anytime.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups cottage cheese
• 3 large eggs
• 1 cup fresh or frozen raspberries
• 1/2 cup almond flour or gluten-free flour
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Zest and juice of 1 small lemon
• 1 teaspoon baking powder

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to ensure the bake doesn’t stick.
2. Mix Wet Ingredients: In a large mixing bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Whisk these ingredients together until the mixture is smooth and well blended.
3. Add Dry Ingredients: Gently fold in the almond flour and baking powder to the wet mixture. Fold just until combined; avoid overmixing to maintain a tender texture.
4. Incorporate Raspberries: Carefully fold in the raspberries, being mindful not to break them apart to keep nice fruit pieces throughout the bake.
5. Prepare to Bake: Pour the batter evenly into the prepared baking dish, spreading it out so it cooks uniformly.
6. Bake: Place the dish in the preheated oven and bake for 30–35 minutes until the edges are set and the top turns lightly golden.
7. Cool and Serve: Allow the bake to cool for a few minutes before slicing. This dish can be enjoyed warm or at room temperature.

Notes

• Use fresh or frozen raspberries depending on availability. If using frozen, do not thaw to prevent excess moisture.
• Almond flour gives a nutty flavor and keeps this dish gluten-free; regular gluten-free flour is a suitable alternative.
• Honey or maple syrup can be adjusted based on preferred sweetness.
• For a dairy-free version, substitute cottage cheese with a plant-based alternative, though texture will vary.
• Serving with a drizzle of extra honey or fresh lemon zest enhances the flavor.

Keywords: lemon raspberry bake, cottage cheese bake, gluten free breakfast, healthy baked dish, lemon dessert, raspberry recipe