Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Serves: 8
Difficulty: Easy
This Blueberry Sunrise Bundt is a wholesome twist on a classic cake. Blended with cottage cheese, Greek yogurt, and naturally sweet dates, it bakes up incredibly moist with bursts of blueberry in every slice. Perfect for weekly prep — it keeps well and makes mornings feel a little more special.
Ingredients
- 3 cups of flour
- 2 eggs
- ½ cup of lemon juice
- 1 cup water
- 1 cup cottage cheese
- 1 cup Greek yogurt
- 1 cup blueberries
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp baking powder
- 8 oz pitted dates
Directions
- 1
Preheat oven to 325 degrees.
- 2
In a blender, blend lemon juice, eggs, cottage cheese, Greek yogurt, water, dates, and vanilla.
- 3
In a bowl mix flour, baking soda, and baking powder.
- 4
Add wet ingredients to dry; mix until all ingredients are incorporated.
- 5
Coat blueberries in flour and mix into mixture.
- 6
Add batter to a greased bundt pan.
- 7
Bake for 60 minutes.
Tips & Variations
- ✦Coating the blueberries in flour before folding them in keeps them from sinking to the bottom of the cake.
- ✦Dates provide natural sweetness — no added sugar needed. Make sure they're well blended for a smooth batter.
- ✦Let the cake cool in the pan for 10–15 minutes before turning it out to prevent it from breaking.
- ✦Stores well wrapped at room temperature for 2 days, or refrigerate for up to 5 days.