It has happened.  Cake for breakfast.  To be honest, it’s happened a lot.  But it’s okay, I swear.  It’s not like we’re talking Deep’n Delicious here.  Were talking whole grains and fiber and protein and fruit.  So it’s going to be okay.  I can have my cake and eat it too, and so can you.  There is something so satisfying about serving yourself a piece of cake in the morning.  The added bonus is the convenience. Bake a cake on Sunday, and breakfast is ready every workday.

I love a good cheese blintz.  In case you’re unfamiliar, they’re a Jewish dish, and it’s like a crepe stuffed with sweet cheese.  Yum…but not always healthy.  Definitely not healthy unless you make them youself, so that is what I do.  I haven’t posted a cheese blintz recipe yet, and I’ll have to do that one of these days. The thing about blintzes, though, is that they’re a little time consuming.  You have to make each crepe individually, and then fill them, and then fry them.  A cake is a lot quicker.  What I have today is a breakssert (eat it for breakfast or dessert) that is cheese blintz-inspired. While the outside is different than a crepe, the flavors here are the same.  The outside is fluffier, and the inside is cheesy without being too heavy.

When I prepared this, I did pour half the batter in, then the filling, and then the other half.  I guess because the cheese is heavier somehow it looks like 2 layers…so maybe pour 2/3 of the cake batter, then the cheese, and then the remaining 1/3 of batter in the future.  I will be making this again! And now, onto the recipe.

Cheese Blintz Cake
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ cup mashed ripe bananas
  • ¼ cup coconut oil
  • 4 eggs
  • ½ cup egg whites
  • ½ cup spelt flour (or flour of choice)
  • ½ cup quinoa flakes (or oatmeal, but quinoa flakes make for a fluffier result)
  • juice of 1 orange, zest of ½ orange
  • 1 t baking powder
  • 1 t baking soda
  • 1 and ¼ cups light ricotta cheese
  • 1 and ¼ cups cottage cheese (I used 0% fat)
  • zest of ½ orange
  • ½ cup greek yogurt
  • 1 T vanilla
  • stevia if you'd like to sweeten it a bit
  • 2 cups blueberries (mine were frozen)
  • 1 T maple syrup
  • 3 T greek yogurt
  1. I used a 9" springform cake pan for this recipe.
  2. preheat the oven to 375
  3. grease your pan
  4. combine wet cake batter ingredients and whisk well
  5. fold in dry ingredients until just mixed
  6. in a separate bowl, add all filling ingredients
  7. puree filling ingredients with an immersion blender (you can skip this step, but it's best for texture)
  8. pour ⅔ of cake batter into pan, and spread with a spatula
  9. pour (or spoon) filling on top, making sure to spread it evenly
  10. top with remaining batter
  11. bake for 60 minutes
  13. simmer blueberries with syrup for 30 minutes, mashing berries with the back of a spoon occasionally
  14. fold in greek yogurt and mix well
  15. spoon sauce on top of each slice when ready to serve.


Store sauce and cake in the fridge between servings.  ENJOY!

Lauren Breuer

Author Lauren Breuer

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