Cottage Cheese Blueberry lemon cake

Crumble, Cake & Glaze

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Step 1

1.Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper or lightly grease it. 2.To make the crumble, combine 1/2 cup sprouted spelt flour, 1 scoop vanilla protein powder, 1/2 cup granulated sugar, 1/2 cup dark brown sugar, 4.5 tbsp room temp butter, 2 tbsp blended cottage cheese, and 1 tsp cinnamon in a bowl. Use your fingers or a fork to work the butter into the dry ingredients until the mixture becomes crumbly. Set aside. 3.In a small bowl, toss 1 1/2 cups blueberries with 1 tbsp sprouted spelt flour to help them stay evenly distributed in the batter. Set aside. 4.In a medium bowl, whisk together 1 1/4 cups spelt flour, 1 scoop protein powder, 1 1/2 tsp baking powder, 1/4 tsp salt, and 1 tbsp poppy seeds. Set aside. 5.In a separate large bowl, cream together 6 tbsp room temperature butter and 3/4 cup granulated sugar using a hand mixer for about 2–3 minutes until light and fluffy. Add 2 large eggs, mixing well after each one. Then mix in 1 tbsp lemon zest, 1 tbsp lemon juice, 3/4 cup blended cottage cheese, 1/4 cup Greek yogurt, 2 tbsp melted (and slightly cooled) butter, and 1 tsp vanilla extract. Mix until smooth. 6.Add the dry mixture to the wet ingredients and mix on low just until combined—do not overmix. Fold in the floured blueberries with a spatula. 7.Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the crumble mixture over the top. 8.Bake for 45–55 minutes, checking at 45. A toothpick inserted into the center should come out with moist crumbs but not wet batter. If using frozen berries, it may take closer to 55 minutes. Let the cake cool fully in the pan. 9.To make the glaze, whisk together 1/2 cup powdered sugar, 1 tsp lemon juice, 1/2 tsp vanilla extract, and 1 tsp blended cottage cheese in a small bowl until smooth. Drizzle over the cooled cake before slicin