1. Preparing the Baking Dish:

• Preheat oven to 350°F (175°C). Butter 9×9-inch baking dish or 10-inch cast iron skillet with butter or sprays with cooking spray.
• Mix 1 1/2 cups of the blueberries with cornstarch, lemon juice, and 1 tablespoon maple syrup in a small bowl. Place aside to allow flavors to combine.

2. Preparing the Batter:

• In a large bowl, whisk together the cottage cheese, eggs, maple syrup, milk, melted butter, vanilla extract, and lemon zest until well combined. The mixture will be slightly lumpy from the cottage cheese – no worries!
• In another medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Add dry ingredients to wet ingredients in a gradual manner, folding with rubber spatula until just combined. Don’t overmix; there will be a few small lumps.

3. Assembly and Baking:

• Pour half of the batter into prepared baking dish and spread evenly with spatula.
• Spoon blueberry mixture evenly over batter layer, leaving 1/2-inch border around edges.
• Top with the last of the batter, spreading it out to cover most of the blueberry layer (some blueberries peeking through is fine).
• Sprinkle the top with the remaining 1/2 cup of fresh blueberries.
• Bake in the preheated oven for 40-45 minutes, or until edges are golden brown and a toothpick inserted in the center comes out clean with some moist crumbs.
• Allow the blueberry cottage cheese breakfast bake to cool in the pan for at least 15 minutes before serving and cutting.