In a large mixing bowl, add all the wet ingredients—cottage cheese, eggs, sweetener, and vanilla extract. Use a whisk or fork to mix everything together until well combined. The mixture may look slightly lumpy because of the cottage cheese, and that’s completely normal. Just make sure the eggs are fully incorporated so the batter is smooth and evenly blended.

Add the dry ingredients—almond flour, baking powder, cinnamon, and a pinch of salt—directly into the same bowl. Gently mix until everything comes together into a thick, uniform batter. Avoid overmixing; stir just enough so there are no dry patches left.

Gently fold in the blueberries using a spatula or spoon. Be careful not to crush them, especially if they’re fresh. If you’re using frozen blueberries, add them straight from the freezer without thawing to prevent extra moisture from making the batter too wet.

Lightly grease your baking dish with butter or oil, or line it with parchment paper for easy removal. Pour the batter into the dish and use a spatula to spread it evenly into all corners. Smooth out the top so it bakes evenly.

Preheat your oven to 180°C (350°F) if you haven’t already. Place the dish on the center rack and bake for 30–35 minutes. The top should turn lightly golden, and the center should feel set when gently pressed. Avoid overbaking to keep the texture soft and moist.

Once baked, remove the dish from the oven and let it cool for at least 10–15 minutes. This allows the bake to firm up, making it much easier to cut clean slices without crumbling.

Slice into squares using a sharp knife and serve. You can enjoy it warm for a soft, comforting texture or chilled for a firmer, cheesecake-like feel—either way, it’s delicious and satisfying.