Blueberry Cottage Cheese Cake


  • 1 c. sugar
  • 1/4 tsp. salt
  • 2 tbsp. gelatin, unflavored
  • 1 c. milk
  • 2 eggs, separated
  • 1 1/2 c. blueberries
  • 1 1/2 tsp. lemon peel, grated
  • 1 tsp. vanilla
  • 1 tbsp. lemon juice
  • 1 1/2 lbs. cottage cheese
  • 1 c. cream, whipped
  • Enough ladyfingers to line 9 inch spring form pan


  • 2 tbsp. cornstarch
  • 1/2 c. sugar
  • 1/2 c. water
  • 1 c. blueberries
  • 1 tsp. lemon peel, grated fine


In a double boiler (top) mix gelatin, sugar, salt. Add beaten egg yolks and milk, blend into gelatin mixture. Add blueberries and cook over boiling water until gelatin is dissolved. Remove from heat, add lemon peel, cool. Strain cottage cheese and add to blueberry mixture. Add lemon juice and vanilla and mix well. Chill mixture until slightly thickened. Beat egg whites until stiff, fold into blueberry mixture, fold in whipped cream.

Line 9 inch spring form pan with cookies (lady fingers). Pour in mixture and chill until firm.

To make topping: Combine cornstarch and sugar. Add water and mix until smooth. Add blueberries and lemon peel. Cook until thickened and clear. Cool. Remove rim from spring form pan, spread topping over the cake and serve. Serves 10 to 12.


California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.