Description
Brighten your brunch or dessert table with this creamy Lemon Raspberry Cottage Cheese Bake. Light, zesty, and bursting with berries, it’s easy to make and irresistible to eat.
Ingredients
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2 cups (450g) cottage cheese, full-fat or low-fat
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1 cup (200g) granulated sugar
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3 large eggs, at room temperature
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1 tsp vanilla extract
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Zest of 2 lemons
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2 tbsp fresh lemon juice
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1/2 cup (60g) all-purpose flour
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1/4 tsp salt
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1 1/2 cups (150g) fresh or frozen raspberries
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2 tbsp powdered sugar, for dusting (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish and lightly dust with flour.
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In a large bowl, combine cottage cheese, sugar, eggs, vanilla, lemon zest, and lemon juice. Blend until smooth.
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In a separate bowl, whisk together flour and salt. Gradually fold into the wet mixture until combined.
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Gently fold raspberries into the batter.
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Pour mixture into the prepared baking dish and spread evenly.
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Bake for 40–45 minutes until top is lightly golden and a toothpick comes out mostly clean.
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Let cool for 10–15 minutes. Dust with powdered sugar if desired and serve warm or chilled.
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Garnish with extra raspberries or a drizzle of honey for added flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American