I’ve been perfecting this revolutionary breakfast cake recipe that transforms your morning routine into something extraordinary. This isn’t just another breakfast recipe – it’s a nutrient-dense powerhouse that combines the creamy richness of cottage cheese with the natural sweetness of bananas and blueberries.
A Modern Twist on Breakfast
The inspiration for this breakfast cake comes from European breakfast traditions, where protein-rich morning meals are common. By combining traditional breakfast ingredients in a cake format, I’ve created something that feels indulgent while delivering impressive nutritional benefits. The almond flour base provides a moist, tender crumb while keeping the recipe naturally gluten-free.
Ingredients
Wet Ingredients
- 1 cup (240g) cottage cheese, full-fat
- 3 medium ripe bananas (approximately 360g)
- 4 large eggs, room temperature
- 1/4 cup (85g) honey
Dry Ingredients
- 2 cups (192g) almond flour
- 90g vanilla protein powder (3 standard scoops)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
Add-ins and Toppings
- 1 cup (150g) fresh blueberries, divided
- 1/2 cup (60g) chopped walnuts, divided
- 2 tablespoons (24g) coconut sugar for topping
Detailed Instructions
- Preparation: Position your oven rack in the middle and preheat to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- Blend the Base: In a high-powered blender or food processor, combine the cottage cheese and peeled bananas. Process until completely smooth and no cottage cheese curds are visible – about 1-2 minutes.
- Incorporate Wet Ingredients: Transfer the mixture to a large mixing bowl. Add the eggs one at a time, whisking well after each addition. Pour in the honey and whisk until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the almond flour, protein powder, baking powder, cinnamon, and salt. Ensure there are no lumps in the mixture.
- Combine Mixtures: Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Mix until just combined – do not overmix.
- Add Fruit and Nuts: Gently fold in half of the blueberries and chopped walnuts, being careful not to break the berries.
- Transfer and Top: Pour the batter into your prepared springform pan. Distribute the remaining blueberries and walnuts evenly across the top. Sprinkle with coconut sugar.
- Bake: Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
- Cool and Serve: Allow to cool in the pan for 15 minutes before removing the springform ring. Let cool completely on a wire rack before slicing.
Storage and Serving
Store this breakfast cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 3 months. To serve, warm slightly in the microwave or enjoy at room temperature.
Nutrition Information
Per serving (1/8 of cake):
- Calories: 385
- Protein: 18g
- Carbohydrates: 28g
- Fiber: 6g
- Sugar: 16g
- Fat: 24g
- Saturated Fat: 4g
- Cholesterol: 95mg
- Sodium: 320mg
- Potassium: 450mg
- Calcium: 180mg
- Iron: 2mg
This breakfast cake is an excellent source of protein, healthy fats, and complex carbohydrates. It’s perfect for meal prep and provides sustained energy throughout the morning.
Pro Tips
- Use room temperature eggs to ensure even baking
- Don’t overmix the batter to maintain a tender crumb
- Fresh blueberries work best, but frozen can be used (don’t thaw first)
- For extra protein, serve with a dollop of Greek yogurt
- The riper your bananas, the sweeter and more flavorful your cake will be
