Introduction

This Lemon Raspberry Cottage Cheese Bake is a bright and wholesome dish perfect for breakfast or a light dessert. Combining creamy cottage cheese with fresh raspberries and a hint of lemon, it’s a delightful treat that’s both satisfying and naturally sweetened.

The image shows a square white baking dish filled with a baked raspberry lemon dessert. The dessert has one thick yellowish base layer with a soft texture, topped with a creamy white layer that has a slightly browned surface. Scattered evenly across the top are whole red raspberries embedded in the cream layer, and thin strips of yellow lemon zest rest on top in a casual pattern. A square piece has been cut out from the bottom right corner, revealing the smooth, fluffy texture inside. The dish is set on a white marbled surface with whole and halved yellow lemons placed around it for decoration. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cottage cheese
3 large eggs
1 cup fresh or frozen raspberries
1/2 cup almond flour or gluten-free flour
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
Zest and juice of 1 small lemon
1 teaspoon baking powder

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
Step 2: In a large mixing bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Whisk until well blended.
Step 3: Gently fold in the almond flour and baking powder until just combined.
Step 4: Carefully fold in the raspberries, being mindful not to break them apart too much.
Step 5: Pour the batter into the prepared baking dish and spread it out evenly.
Step 6: Bake for 30–35 minutes, or until the edges are set and the top is lightly golden.
Step 7: Allow to cool for a few minutes before slicing. Enjoy warm or at room temperature.

Tips & Variations

Use fresh raspberries for a brighter taste, or frozen ones straight from the freezer for convenience.
For a nut-free version, substitute almond flour with oat flour or an all-purpose gluten-free blend.
Drizzle extra honey or maple syrup on top before serving for added sweetness.
Add a handful of chopped nuts or seeds for a crunchy texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy chilled. This bake tastes great cold as well.

How to Serve

A square piece of cake is placed on a white plate with a slightly raised edge. The cake has two visible layers: a light yellow creamy layer on top with raspberries and dark berries embedded inside the lower layer. The top is decorated with fresh red raspberries and small strips of bright yellow lemon zest, along with a light dusting of powdered sugar. A metal fork rests on the plate’s right side. The background has a white marbled texture, with some blurred lemons and berries in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond or gluten-free flour?

Yes, you can substitute with regular all-purpose flour, but it will change the texture and may add gluten if you’re aiming for a gluten-free option.

Is it possible to make this recipe vegan?

This recipe relies on eggs and cottage cheese for structure and creaminess, so a direct vegan substitution is challenging. However, you could try using vegan cream cheese and a flaxseed or chia seed egg replacement, though texture and flavor will vary.

Lemon Raspberry Cottage Cheese Bake Recipe

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★★★★★

4.8 from 103 reviews

This Lemon Raspberry Cottage Cheese Bake is a light, healthy, and delicious baked dessert or breakfast option. Combining creamy cottage cheese with vibrant raspberries and zesty lemon, it offers a perfect balance of tart and sweet flavors. The use of almond flour keeps it gluten-free, and natural sweeteners like honey or maple syrup add gentle sweetness without refined sugar.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Yield: 6 servings 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

2 cups cottage cheese
3 large eggs
1 cup fresh or frozen raspberries
1/2 cup almond flour or gluten-free flour
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
Zest and juice of 1 small lemon
1 teaspoon baking powder

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, combine the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Whisk thoroughly until the mixture is smooth and well blended.
Add Dry Ingredients: Gently fold in the almond flour and baking powder, taking care not to overmix to maintain a light texture.
Incorporate Raspberries: Carefully fold in the raspberries, trying not to break them up too much so they remain whole within the batter.
Transfer to Baking Dish: Pour the batter evenly into the prepared baking dish and spread it out smoothly.
Bake: Place the dish in the oven and bake for 30 to 35 minutes, or until the edges are fully set and the top is lightly golden brown.
Cool and Serve: Remove from oven and allow to cool for a few minutes before slicing. Serve warm or at room temperature as desired.

Notes

You can use frozen raspberries; just thaw slightly before folding in to avoid coloring the batter.
Almond flour can be substituted with any gluten-free flour to keep it gluten-free.
This bake makes a great breakfast or a healthy dessert option.
Store leftovers in the refrigerator for up to 3 days; reheat gently before serving.

Keywords: Lemon Raspberry Bake, Cottage Cheese Bake, Gluten-Free Dessert, Healthy Breakfast, Baked Cottage Cheese