Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.

Transfer the oats to a high speed blender or a food processor and blend on low speed for 1 minute, or until a flour forms.

Add the baking powder, baking soda, sea salt, and ground cinnamon to the blender with the oat flour and blend for another few seconds, until all of the dry ingredients are combined.

From here, you can either add the rest of the ingredients (excluding the blueberries) to the blender, or you can use a mixing bowl. I go with the mixing bowl.

For my mixing bowl folks, do the following. Whisk together the cottage cheese, eggs, pure maple syrup, and vanilla extract in a large bowl until the wet ingredients are well combined. Add the flour mixture to the mixing bowl with the wet ingredients and stir well until a thick batter forms.

Transfer the fresh blueberries and lemon zest to the bowl and mix well until the blueberries are evenly distributed throughout the dough.

Pour cottage cheese bread batter into the prepared loaf pan and spread it into an even layer.

Cover the bread pan with aluminum foil and bake for 40 minutes on the center rack of the preheated oven. Remove the foil and continue baking another 20-25 minutes, or until the bread is golden brown around the edges and feels firm to the touch.

Insert a digital thermometer into the center of the loaf to check its internal temperature. If it is 190 degrees Fahrenheit or higher, it is baked through.

Allow the bread to cool to room temperature before slicing and serving.

I recommend enjoying a thick slice warmed up with butter on top. A drizzle of honey or some jam is amazing too!