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
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. 

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 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. 

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