Preheat your oven to 180°C (350°F) and lightly grease a baking dish, making sure the bottom and sides are well coated so the bake releases easily after cooking.

Add the cottage cheese, eggs, sweetener, vanilla extract, baking powder, and salt to a blender. Blend until the mixture is completely smooth and creamy, with no visible curds remaining, as this ensures a soft and even texture once baked.

Add the almond flour to the blender and pulse or blend briefly just until it is fully incorporated. Avoid over-mixing at this stage, as too much blending can make the bake dense instead of light and tender.

Pour the blended mixture into a mixing bowl, then gently fold in the blueberries and optional lemon zest using a spatula. Stir slowly and carefully to keep the blueberries intact and evenly distributed throughout the batter.

Transfer the batter into the prepared baking dish and use a spatula to spread it out evenly, smoothing the top so it bakes uniformly from edge to center.

Place the dish in the preheated oven and bake for 35–40 minutes, until the center is just set and the top turns lightly golden. The bake should feel firm around the edges but slightly soft in the middle.

Remove the baking dish from the oven and allow it to cool for at least 15 minutes before slicing. This resting time helps the bake set properly and makes it easier to cut clean slices for serving.