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Breakfast recipe · from the recipe book

Oven-Baked Blueberry Cottage Cheese Waffles

Golden, crisp-edged waffles with a tender, cheesecake-like crumb studded with juicy blueberries, topped with fresh strawberries and peaches.

Oven-Baked Blueberry Cottage Cheese Waffles

Ingredients

  • 1 cup226 gCottage cheese, 2%
  • 2 large100 gEggs
  • ¾ cup (180 ml)200 gMilk, 2%
  • 1¼ cups160 gAll-purpose flour
  • ⅓ cup40 gYellow cornmeal, whole-grain
  • 1½ tbsp20 gGranulated sugar
  • 1¾ tsp8 gBaking powder
  • ¼ tsp1.5 gSalt
  • 2 tsp4 gLemon zest
  • 1 tsp4 gVanilla extract
  • 2 tbsp28 gUnsalted buttermelted and cooled slightly
  • 1⅛ tsp5 gCanola oil
  • 1 cup150 gBlueberries
  • 1¼ cups sliced200 gStrawberriessliced
  • 1 medium150 gPeachessliced
  • 2 tbsp40 gMaple syrup

Steps

  1. Preheat the oven to 425°F (220°C). Brush a 12-cavity silicone waffle mold (or two 6-cavity molds) with the canola oil and set it on a sheet pan.
  2. Melt the butter and let it cool slightly while you prepare the batter.
  3. In a blender, blend the cottage cheese, eggs, milk, vanilla and melted butter until smooth, about 30 seconds.
  4. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, salt and lemon zest.
  5. Pour the cottage cheese mixture into the flour mixture and stir just until no dry streaks remain; a few lumps are fine.
  6. Gently fold in the blueberries.
  7. Spoon the batter evenly into the waffle mold cavities and smooth the tops.
  8. Bake 18 to 20 minutes, until puffed, deep golden at the edges and a toothpick in the center comes out clean, and the centers reach 160°F (71°C).
  9. While the waffles bake, toss the strawberries and peaches with the maple syrup in a small bowl.
  10. Cool the waffles in the mold 3 minutes, then unmold. Serve 3 waffles per plate topped with the maple-tossed strawberries and peaches.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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