Cottage cheese casserole with blueberries

It is best to knead the casserole mixture in a large deep bowl. Send cottage cheese into it, beat out the eggs, stir with a spoon. You will get a sparse consistency of cottage cheese.

Now you need to add sugar (and vanilla, cinnamon, if you like). Sugar will literally sink into the curd mass. Stir again. By the way, instead of sugar, you can use honey or powdered sugar.

Mix well with a potato masher, fork, or immersion blender. Do not be afraid of the liquid consistency of the egg-curd mass, in the process of baking it will turn into a soft, airy casserole with a neat crust and a top that slightly springs when pressed. Do not rush to add flour or semolina! This can be done if it turned out to be very liquid - like kefir.

Line the form with greased parchment, cut off the excess with scissors or tuck. Pour the curd mass, leaving a small gap for growth in the oven. Arrange washed blueberries on top. It may be noted that in some recipes these berries are not laid out on top, but are ground with cottage cheese into a mixture that turns pinkish. Feel free to experiment and try both options. A few more words about the form. Choose not very deep, so that the casserole takes about 4-5 cm in height (the diameter of the mold is about 20 cm), or take two molds with a smaller diameter. Cottage cheese casserole with blueberries is placed in a hot oven, if possible on the middle or lower shelf. Temperature: 250 C; time: 25-30 minutes.

It will be delicious in any form! Treat your friends and loved ones and be prepared to be asked what is so secret you added to the dish!
Enjoy your meal!