Blueberry Breakfast Cheesecake

I have mentioned before that I especially enjoy Sunday breakfast with a "touch of sweet" as my Grandmother use to call coffee cake or any other "what not" that was baked up to be served with the meal.

There were two kinds of sweets eaters in my family. Our Mother preferred sweet to be the dominate flavor of a meal like breakfast. She would frequently have toast with (lots!) of King Kelly Orange Marmalade, taking a small spoonful of the marmalade for each bite of toast. This was washed down with coffee, that was sugared, but only lightly.

Our Father liked a big breakfast, with a "touch of sweet" at the end. I am sure he got that from his Mother, who was a wonderful cook and loved to bake. I am more like our Father, my first taste choice is not sweet. I like this cake along with eggs and a couple slices of bacon, it is delicious and not too sweet.

My row of blueberry bushes. I am wanting to add more, can you have too many?

This is the first time I have made this with a food processor.  The entire recipe worked up very quickly.  No excuses now, it will be fun to try different fruits in season, but there are always blueberries in the freezer!

Blueberry Breakfast Cheesecake
from the binder collection, adapted from (I believe) Sunset magazine.
425 degrees

2 c flour
1/2 c sugar
1 t salt
1/2 t cinnamon
1/2 c butter (cut the cube down the middle and then crosswise in 1/4 inch slices)
2 eggs
1 t vanilla

 
1 16oz container cottage cheese
1/2 c sugar
1 T flour

2 c blueberries
1/4 c sugar
1/2 t cinnamon

Combine dry ingredients in a food processor and pulse until crumbs. In a large bowl beat the 2 eggs with the vanilla, stir in crumbs, continue to stir until mixture is large clumps. Dump into the bottom of a 9X13 pan and using your hands, pat evenly over the bottom.

Add the cottage cheese, sugar and flour to the processor bowl (no need to wash), process until smooth. Pour over the crumb base.

Sprinkle with the blueberries, combine the last of the sugar and cinnamon and sprinkle over the top.

Bake 30 minutes
Serves 12 - 15

As always thanks for taking a moment to stop and visit, I appreciate your time.

This post had been updated and shared with:
Blue Monday@ Smiling Sally

This post is being shared with Recipe Swap Thursday @ Prairie Story.