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Wednesday, March 17, 2021

Blueberry Breakfast Cheesecake

With spring coming right around the corner, this Blueberry Breakfast Cheesecake is perfect for a weekend breakfast or a brunch with family and friends. Not too sweet, and purely delicious!

I love a special breakfast treat from time to time. And Blueberry Breakfast Cheesecake is perfect, not too sweet, and very easy to put together. Once you slip this in the oven, you can sit down with a cup of coffee or tea and just relax. Plus this breakfast cheesecake has the protein to qualify as healthy, yet Blueberry Breakfast Cheesecake is low in sugar making it a breakfast treat, not a dessert. 
 

I keep telling myself that it would be a good idea to make this using different berries, and honestly, it would! I think sliced plums would also be delicious. But so far, there is something about the blueberries! They just seem to call out to me at breakfast time. Plus they are so easy to have on hand in the freezer, probably why so far, this has only been made with blueberries at our house...


You can combine the crust ingredients old school by hand using a pastry blender or fork, which I did for years. Or you can toss it all into a food processor.  Either way, the entire recipe works up very quickly.  No excuses now, it will be fun to try different fruits in season, but if you are like me, there are always blueberries in the freezer!

Ingredients needed for this recipe:
  • blueberries
  • cottage cheese
  • whole wheat flour
  • sugar
  • salt 
  • cinnamon
  • butter
  • vanilla
  • eggs
You will also need the following:
  • pastry blender
  • hand mixer
or 
  • food processor
  • medium-sized mixing bowl
  • small mixing bowl
  • 9X13 baking pan
  • measuring cups
  • measuring spoons
  • cutting board
  • kitchen knife
Now we are ready to begin!


Blueberry Breakfast Cheesecake, delicious, easy to make breakfast treat that is also high in protein.
Blueberry Breakfast Cheesecake

Blueberry Breakfast Cheesecake
from the binder collection, adapted from (I believe) Sunset magazine.
425-degrees

2 c whole wheat flour, we recommend pastry grind flour
1/2 c sugar
1 t salt
1/2 t cinnamon
1/2 c butter, cut into slices (cut the cube down the middle and then crosswise into 1/4 inch slices)

2 eggs
1 t vanilla

1 16oz container cottage cheese
1/2 c sugar
1 T whole wheat flour

2 c blueberries
1/4 c sugar
1/2 t cinnamon

Mixing By hand:
Cut the cube of butter down the center and then crosswise into 1/4 inch slices, place into a large bowl, adding the remaining dry ingredients. Using your hands, a fork, or a pastry blender work the ingredients until small crumbs are formed.  


Food Processor Method:
Combine cut cutter and all dry ingredients, pulse the ingredients until small crumbs are formed. Take care to not over-process, you want crumbs, not dough. 

In a large bowl beat the 2 eggs with the vanilla, stir in the crumb mixture, continue to stir until the mixture is clinging together in large clumps. 


Place the crust mixture into the bottom of a 9X13 pan, using your hands, pat the mixture evenly over the bottom of the pan.

For the filling:

Mixing By hand:
Place cottage cheese, sugar, and flour in a medium-sized mixing bowl. Beat on medium speed to mix well, increase to high speed to whip the cottage cheese into a smooth mass. Pour over the crumb base. 

Food Processor Method:
Add the cottage cheese, sugar, and flour to the processor bowl (no need to wash), process until smooth. Pour over the crumb base.



Sprinkle with the blueberries, combine the sugar and cinnamon, sprinkle over the top.

Bake 30 minutes, or until done in your oven.


Storage options for Blueberry Breakfast Cheesecake. Leftovers may be stored in the refrigerator for up to three days. I do not recommend freezing, due to moisture content when thawed. 


UPDATE:  For your convenience, a "copy and paste" version of Blueberry Breakfast Cheesecake has been included below. 
Recipe featured at:
Blueberry Breakfast Cheesecake featured at Live the Old Ways.
Scratch Made Food! & DIY Homemade Household featured at Homestead Blog Hop.
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Printable "copy and paste" version:

Blueberry Breakfast Cheesecake
from the binder collection, adapted from (I believe) Sunset magazine.
425-degrees

2 c whole wheat flour, we recommend pastry grind flour
1/2 c sugar
1 t salt
1/2 t cinnamon
1/2 c butter, cut into slices (cut the cube down the middle and then crosswise into 1/4 inch slices)

2 eggs
1 t vanilla

1 16oz container cottage cheese
1/2 c sugar
1 T whole wheat flour

2 c blueberries
1/4 c sugar
1/2 t cinnamon

Mixing By hand:
Cut the cube of butter down the center and then crosswise into 1/4 inch slices, place into a large bowl, adding the remaining dry ingredients. Using your hands, a fork, or a pastry blender work the ingredients until small crumbs are formed.  

Food Processor Method:
Combine cut cutter and all dry ingredients, pulse the ingredients until small crumbs are formed. Take care to not over-process, you want crumbs, not dough. 

In a large bowl beat the 2 eggs with the vanilla, stir in the crumb mixture, continue to stir until the mixture is clinging together in large clumps. 

Place the crust mixture into the bottom of a 9X13 pan, using your hands, pat the mixture evenly over the bottom of the pan.

For the filling:

Mixing By hand:
Place cottage cheese, sugar, and flour in a medium-sized mixing bowl. Beat on medium speed to mix well, increase to high speed to whip the cottage cheese into a smooth mass. Pour over the crumb base. 

Food Processor Method:
Add the cottage cheese, sugar, and flour to the processor bowl (no need to wash), process until smooth. Pour over the crumb base.

Sprinkle with the blueberries, combine the sugar and cinnamon, sprinkle over the top.

Bake 30 minutes, or until done in your oven.


Storage options for Blueberry Breakfast Cheesecake. Leftovers may be stored in the refrigerator for up to three days. I do not recommend freezing, due to moisture content when thawed. 

~~~~


Would you like to comment?

  1. Cheesecake for breakfast. Yum!! I could easily go for that. Thanks so much for sharing this at our Party in Your PJs link party.

    ReplyDelete
    Replies
    1. You are welcome, thanks for hosting Party in Your PJ's!

      Delete
  2. That looks delicious! Pinned.

    ReplyDelete
  3. I bet I could halve this delicious recipe! I love anything with blueberries.

    ReplyDelete
    Replies
    1. A quick scan of the ingredients and by golly it should be easy to do! Thanks for stopping by!

      Delete
  4. Cheesecake for breakfast? Yes please! It sounds delicious.
    #BloggersPitStop

    ReplyDelete
  5. I am intrigued! Visiting you from the hearth and soul link up.

    ReplyDelete
    Replies
    1. Welcome! And thanks for visiting with us at Scratch Made Food! & DIY Homemade Household! Please come again, we love having visitors.

      Delete
  6. Your recipe was featured this week at the Homestead Blog Hop!!

    I do love blueberries, and we are doing our best to grow them on our property!

    Thanks for sharing your recipe!

    🫐
    Laurie

    ReplyDelete
    Replies
    1. Thanks so for the feature, I hope to get blueberries in this year here in Montana.

      Delete
  7. This is perfect for brunch! Thanks for sharing at Fiesta Friday party!

    ReplyDelete
  8. This looks delicious, I make a Blueberry Lemon breakfast cake that my family enjoys.

    ReplyDelete
    Replies
    1. Thank you. Recipes like this call out to me, they remind me of something my Grandmother would have made, and enjoyed with a cup of coffee.

      Delete
  9. I'm coming to your house for breakfast! Thanks for sharing at the What's for Dinner party!! Have a fabulous weekend!

    ReplyDelete
  10. This looks like a good one for a weekend treat.

    ReplyDelete
    Replies
    1. I think so also, it is not too sweet, has a bit of protein and everyone enjoys it.

      Delete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!