Lemon Blueberry Cottage Cheese Cakes
If a sweet treat that’s low in calories and high in protein sounds good, you’re going to LOVE my healthy-ish dessert recipe for Lemon Blueberry Cottage Cheese Cakes!
I gave an ingredient range because there’s an option to add lemon juice, protein powder, or sugar.
How to make Lemon Blueberry Cottage Cheese Cakes
First put a box of lemon cake mix, 2 cups cottage cheese, and 2 eggs in a bowl.
Add lemon juice if you want a stronger lemon flavor, protein powder for added protein, and/or sugar if you want it extra sweet.
The batter is VERY thick, so the mixing does take some time.
Then add in a pint of blueberries to fold in gently.
Use an ice cream scoop to transfer the batter to a muffin tin.
Mine was silicone so I sprayed with nonstick spray, you may want to use muffin liners if you don’t have the silicone pan.
You can see how thick the batter is!
Pop them into a 350 degree oven for 20 minutes.
I dusted my Lemon Blueberry Cottage Cheese Cakes with powdered sugar!
Let them cool before removing.
And store leftovers in a covered container in the fridge.
If you like Lemon Blueberry Cottage Cheese Cakes, you might also like these recipes…
Cottage Cheese Crab Rangoon Dip
Cottage Cheese Sausage Egg Bites
And Cottage Cheese Sub in a Tub
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Lemon Blueberry Cottage Cheese Cakes
Lemon Blueberry Cottage Cheese Cakes is a healthy-ish dessert recipe, with added protein and a few ingredients… this sweet treat is guilt free!
Ingredients
- 1 (15.25-ounce) box lemon cake mix
- 2 cups cottage cheese
- 2 eggs
- Optional additions: fresh lemon juice, unflavored protein powder, sugar
- 1 pint blueberries
- nonstick spray
- powdered sugar
Instructions
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Put the cake mix, cottage cheese, and two eggs in a bowl. Add lemon juice if you want a stronger lemon flavor, protein powder for added protein, and/or sugar if you want it extra sweet. Use a hand mixer to combine (this does take some time as the mixture is very thick).
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Add the blueberries and gently fold them in.
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Spray your muffin tin (mine was silicone, you could also use cupcake liners for easy removal) with nonstick spray and use an ice cream scoop to add the cake mixture.
Note: I only had 1 (12-count) muffin tin so I made two batches for 18 total cakes.
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Bake in a 350 degree oven for 20 minutes. Let cool and serve dusted with powdered sugar. Store in the fridge for a few days in a covered container.
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