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).

Add the blueberries and gently fold them in.

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.

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.