Blueberry Breakfast

By ctozzi

Ingredients

• 3 large eggs
• 4 ounces sugar
• 3 ounces melted butter
• 8 ounce small-curd cottage cheese or part-skim ricotta
• 8 ounces sour cream (low-fat is fine)
• 3 ounces Unbleached All-Purpose Flour
• 1/2 teaspoon salt
• 1 1/4 teaspoons baking powder
• cinnamon-sugar, for topping
• 6 3/4 ounces blueberries, fresh or frozen

Details

Servings 8
Adapted from kingarthurflour.com

Preparation

Step 1

1) Preheat the oven to 350F. Lightly grease a 9" round cake pan.

2) Beat together the eggs and sugar till smooth.

3) Add the butter, cottage cheese or ricotta, and sour cream, beating till well combined.

4) Add the flour, salt, and baking powder, stirring or beating gently to combine.

5) Stir in the blueberries.

6) Pour the batter into the prepared pan. Bake for 30 to 35 minutes, till a tester inserted into the center comes out clean.

7) Remove the casserole/cake from the oven, and sprinkle the top heavily with cinnamon-sugar, if desired. Let it rest at room temperature for 20 to 30 minutes, to firm.

8) Serve warm.