COTTAGE CHEESE AND BLUEBERRY SKILLET CAKE

Bizcocho en sartén de requesón y arándanos

I really enjoy Sunday mornings! I especially like not having to wake up to the sound of the alarm clock on my mobile phone and picking up pace little by little. As you have probably noticed on my Instagram Stories, since autumn started when I have a little extra time I like to make more elaborate breakfasts, like the one I prepared yesterday: cottage cheese and blueberry skillet cake.

All the ingredients, including the cottage cheese I used, I bought them in Gadis Supermercados. I love this cheese so much that I usually have it in a bowl, with honey, and fruit. But you’ll see just how delicious it is if baked in the oven with a skillet.

INGREDIENTS

250 gr cottage cheese

200 gr blueberries

120 gr flour

100 gr coconut sugar

80 gr unsalted sugar

3 eggs

1 tbsp baking powder

1 tsp vanilla extract

A little sugar to sprinkle on top

METHOD

Preheat the oven to 180ºC (350ºF). Sift the flour and baking powder into a bowl.

Now, put the sugar in a big bowl and add the eggs, one at a time, while you mix. Add the cottage cheese, vanilla extract and butter. Combine thoroughly and then add the flour and baking powder and continue mixing until everything is completely integrated.

Put a knob of butter on your skillet and let it melt over medium heat. Now add the mix and some blueberries. Cook it for at least 30 minutes. After about 20 minutes open the oven and add more blueberries, because the original ones will have sunk into the dough.

Remove from oven, sprinkle some powdered sugar on top, serve and buon appetito with this cottage cheese and blueberry skillet cake.

Another skillet sweet recipe here.