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Easy Cottage Cheese Cake with juicy peaches and blueberries, perfect summer dessert.

Easy Cottage Cheese Cake — Peach Blueberry

A creamy and fruity dessert that's simple to prepare, perfect for using up cottage cheese, peaches, and blueberries.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cottage cheese Full fat for richness, low fat also works
  • 3 large Eggs Helps set and slice clean
  • 1/2 to 3/4 cup Sugar or maple syrup Use your preferred sweetener
  • 1 to 2 teaspoons Vanilla extract Enhances flavor
  • optional Lemon zest Brightens fruit flavor
  • 3 tablespoons Cornstarch or flour For structure
  • 1 to 2 cups Peaches, chopped Fresh, thawed frozen, or well-drained canned
  • 1 cup Blueberries Fresh or frozen, no need to thaw
  • 1 pinch Salt Enhances overall flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease an 8-inch or 9-inch springform pan or line a regular cake pan with parchment paper.
  2. Blend the cottage cheese until smooth using a blender or food processor.
  3. In a bowl, combine the blended cottage cheese with eggs, sweetener, vanilla extract, salt, and lemon zest, if using.
  4. Add cornstarch or flour to the mixture and stir until no dry spots remain.
  5. Fold in most of the chopped peaches and blueberries, reserving a little for the top.
  6. Pour the batter into the prepared pan, sprinkle the remaining fruit on top, and bake for 40 to 55 minutes.
  7. The cake is done when the edges look set but the center has a gentle jiggle, not slosh.
  8. Allow to cool at room temperature, then chill for at least 3 hours before slicing.

Notes

For best texture, chill before slicing. If using canned peaches, drain and pat dry to avoid a watery cake. Can be stored covered in the fridge for up to 4 to 5 days or frozen for 1 to 2 months.