Blueberry Breakfast
It's somewhere between a cake, a souffle and a cheesecake. It's easy and, if done the way I did it, low carb. This is named blueberry because we have so many, many blueberries. You could easily use strawberries, peaches or whatever.
- Preparing Time: 20 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 3 eggs
- 1 cup sour cream
- .5 cup splenda
- 1.25 tsp baking powder
- .5 tsp salt
- 6 tbs melted butter
- 1 cup cottage cheese small curd
- .5 tsp vanilla
- .75 cup flour
- 1.5 cups blueberries fresh or frozen
- cinnamon sugar for topping
- Carbohydrate 71.0041438214351 g
- Cholesterol 210.344583190629 mg
- Fat 76.8817899455005 g
- Fiber 1.33420838626226 g
- Protein 12.9737545820791 g
- Saturated Fat 48.1991117987756 g
- Serving Size 1 1 Serving (414g)
- Sodium 818.754791212389 mg
- Sugar 69.6699354351728 g
- Trans Fat 5.75896228777914 g
- Calories 999 calories
Preheat oven to 350. set up stand or hand mixer. Mix sugar and eggs until smooth Add butter sour cream cottage cheese and vanilla to the mixer. Continue the beatings.Add baking powder, salt and flour. Continue beating on low until combined. Pour batter into a well-greased pan. Put berries on top. Bake for 1 hour. Use a tester and see it comes clean. Remove from oven and sprinkle cinnamon sugar if using. Let sit for 30 minutes.
