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Blueberry Cheese Cake for Breakfast

Fluffy, moist, and absolutely delicious, this blueberry breakfast casserole will become a fast family favorite.
blueberry-cake-slice-on-a-white-plate-with-a-spoon-on-a-wooden-board-with-blueberries-on-the-plate
blueberry-cake-slice-on-a-white-plate-with-a-spoon-on-a-wooden-board-with-blueberries-on-the-plate

blueberry-cake-slice-on-a-white-plate-with-a-spoon-on-a-wooden-board-with-blueberries-on-the-plate

Blueberry Cheese Cake for Breakfast

Fluffy, moist, and absolutely delicious, this blueberry breakfast casserole will become a fast family favorite.
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Course: Breakfast, Desserts
Cuisine: Russian
Allergy: Nut Free, Vegetarian
Total Time: 1 hour
Servings: 8
Calories: 97kcal

Equipment

Ingredients

  • 1 lb farmer's cheese or ricotta cheese
  • 2 large eggs
  • 2 Tbsp sour cream
  • ½ tsp vanilla extract
  • 2 Tbsp cream of wheat, semolina
  • 1 cup fresh blueberries
  • 3 Tbsp sugar

Instructions

  • Turn oven on to 350F.
  • Add all ingredients together, except for blueberries. (2 Tablespoons of sour cream, 2 Tablespoons of cream of wheat, 1/2 teaspoon of vanilla extract, 2 large eggs, 3 Tablespoons of sugar, and 1 pound of farmers' cheese).
  • Beat together with a mixer until well blended (about 3 minutes).
  • Fold in 1 cup of fresh blueberries.
  • Butter an oven-safe tart or pie dish and put the mix in the dish.
  • Bake for 35 minutes.
  • Let it cool down 10 minutes.
  • You’re ready to have a delicious and healthy blueberry breakfast casserole!

Nutrition

Calories: 97kcal | Carbohydrates: 5g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 20mg | Sodium: 231mg | Potassium: 19mg | Fiber: 1g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

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