Preheat your oven to 350°F (180°C). Line an 8-inch round baking pan with parchment paper or lightly grease it. This helps the cake release easily.

In a blender or food processor, combine the cottage cheese, eggs, maple syrup, lemon zest, and lemon juice. Blend until the mixture is smooth and fairly creamy, with no large curds of cheese remaining. This step makes a big difference in the texture.

Transfer the blended mixture to a bowl (if needed) and gently stir in the oat flour and baking powder. Mix just until combined—overmixing can make the cake tough.

Fold in the blueberries carefully, so they don’t burst and turn the batter purple. A light hand preserves the pretty spots of blueberries throughout the cake.

Pour the batter into the prepared pan, smoothing the top with a spatula. It will be thick but spreadable.

Bake for 35 to 40 minutes. The cake should be lightly golden on top and set in the center when you gently shake the pan or insert a toothpick – it should come out mostly clean with a few moist crumbs.

Remove from the oven and let cool in the pan for at least 20 minutes before slicing. This resting time helps the cake firm up and slice without crumbling.