Prep the oven and pan. Heat the oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish with butter or oil.

Blend the base. In a blender or food processor, combine 1 1/2 cups cottage cheese, 1/2 cup plain Greek yogurt, 3 large eggs, 1/3 cup maple syrup, 1 1/2 teaspoons vanilla, and the zest of 1 lemon. Blend until smooth and creamy. A quick blend helps melt cottage cheese curds into a silky batter.

Dry ingredients. In a mixing bowl, whisk 1 cup rolled oats, 1/3 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, a pinch of nutmeg, and 1/4 teaspoon salt.

Combine. Pour the blended wet mixture over the dry ingredients. Stir until no dry pockets remain. The batter should look slightly loose but not watery.

Fold in blueberries. Gently fold in 1 1/2 cups blueberries. If using frozen berries, do not thaw; toss them in a teaspoon of flour first to reduce color bleeding.

Fill the dish. Spread the batter evenly in the prepared baking dish. Scatter a few extra berries on top for a pretty finish. If you like a brighter note, drizzle 1 teaspoon lemon juice over the top.

Bake. Bake for 35–45 minutes, until the center is set and the edges are lightly golden. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.

Rest before slicing. Let it cool for at least 15 minutes. This rest time helps the custard set and makes cleaner slices.

Serve. Enjoy warm as-is, or add a spoonful of Greek yogurt, a drizzle of maple syrup, or a sprinkle of toasted nuts for crunch.