Cottage cheese is the secret star ingredient in this stunning cake.

The tart flavor of the lemon is balanced by sweet blueberries.

Enjoy a slice of this cake for breakfast or an afternoon snack.

Ingredients for the high-protein lemon-blueberry cake separated in clear mixing bowls

Photographer: Morgan Hunt Glaze, Food Stylist: Liv Dansky, Prop Stylist: Julia Bayless

Or try crumbling it up and stirring into a bowl of cottage cheese or yogurt.

Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a large bowl.

Grate both lemons to equal about 1/4 cup zest; place in a medium bowl.

Loaf pan lined with parchment paper

Photographer: Morgan Hunt Glaze, Food Stylist: Liv Dansky, Prop Stylist: Julia Bayless

Juice 1 lemon to equal 2 tablespoons juice; add to the medium bowl.

Slice the remaining lemon into thin rounds; remove seeds.

Whisk the wet ingredients into the dry ingredients until just combined.

Flour mixture in a clear mixing bowl and a whisk next to it

Photographer: Morgan Hunt Glaze, Food Stylist: Liv Dansky, Prop Stylist: Julia Bayless

Fold in blueberries and melted butter.

Transfer the batter to the prepared pan; top with the lemon slices and the remaining 1 tablespoon sugar.

Let cool before slicing.

Sliced lemon on a white cutting board

Photographer: Morgan Hunt Glaze, Food Stylist: Liv Dansky, Prop Stylist: Julia Bayless

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

Cottage cheese and egg mixture in clear mixing bowl

Photographer: Morgan Hunt Glaze, Food Stylist: Liv Dansky, Prop Stylist: Julia Bayless

High-protein lemon-blueberry cake batter in a clear mixing bowl

Photographer: Morgan Hunt Glaze, Food Stylist: Liv Dansky, Prop Stylist: Julia Bayless

High-protein lemon-blueberry cake batter in loaf pan, topped with lemon slices

Photographer: Morgan Hunt Glaze, Food Stylist: Liv Dansky, Prop Stylist: Julia Bayless

High-protein lemon-blueberry cake baked in loaf pan, topped with lemon slices

Photographer: Morgan Hunt Glaze, Food Stylist: Liv Dansky, Prop Stylist: Julia Bayless