Blueberry Breakfast Cheesecake

With friends and family on the way for  morning celebration, this Blueberry Breakfast Cheesecake is perfect for a weekend breakfast or brunch. Not too sweet, easy to put together, and purely delicious! And while (so far!) it has only been made with blueberries in this house, your choice of berries is open!

Wait, are you serving cheesecake for breakfast?!

I love to make a special breakfast treat from time to time. And this 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. Or if making for a brunch, visit with your guests. Plus this breakfast cheesecake has the protein to qualify as healthy, yet it is quite low in sugar making it a breakfast treat, and not a dessert. 

 

Blueberries are an excellent choice, but feel free to use your other favorite berries also.

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

You can mix the crust by hand, but will want a food processor for the filling.

You can combine the crust ingredients using a tried and true, old school method with a pastry blender or fork, which I did for years. Or you can toss it all into a food processor.  Either method will produce delicious results. But using a food processor is my preferred method for the cottage cheese filling. Either way, the entire recipe still works up very quickly.  Since I have been making this longer than I have owned a food processor, I offer two mixing methods, one with a food processor and one method without!

Some additional thoughts on this recipe:

Substitute cardamom for the cinnamon when using sliced plums.

Use a full fat cottage cheese for this recipe. 

If desired you may also make a simple blueberry sauce, and serve each piece with a splash of sauce! See below!

Ingredients needed for this recipe:

• blueberries
• cottage cheese
• whole wheat flour
• sugar
• salt 
• cinnamon
• butter
• vanilla
• eggs
• maple syrup

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
from my binder collection, adapted from (I believe) Sunset magazine.
425-degrees

UPDATED: 12.02.2023

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 a 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: this is my favorite method for the filling.
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.

Blueberry Sauce

1 c frozen blueberries

2 - 3 T maple syrup

While the cheesecake is baking, in a small saucepan, bring the frozen blueberries and maple syrup to a simmer over a medium heat. 

Let simmer for about 5 minutes gently stirring until all the blueberries have been cooked in the syrup. 

Set aside and let cool until ready to serve.

 

Storage options for Blueberry Breakfast Cheesecake, and the Blueberry Sauce.  Separately cover the cheesecake and the Blueberry Sauce to store 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. 

You may also enjoy: 

Maple French Toast Cups.

#wholefoodingredients

#scratchmadefoodforyourfamily

Recipe featured at:

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Printable "copy and paste" version:

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

UPDATED: 12.02.2023

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 a 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: this is my favorite method for the filling.
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.

Blueberry Sauce

1 c frozen blueberries

2 - 3 T maple syrup

While the cheesecake is baking, in a small saucepan, bring the frozen blueberries and maple syrup to a simmer over a medium heat. 

Let simmer for about 5 minutes gently stirring until all the blueberries have been cooked in the syrup. 

Set aside and let cool until ready to serve.

Storage options for Blueberry Breakfast Cheesecake, and the Blueberry Sauce.  Separately cover the cheesecake and the Blueberry Sauce to store in the refrigerator for up to three days. I do not recommend freezing, due to moisture content when thawed. 

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