Mizithra & Blueberry Loaf

A Taste of Sweet Simplicity

There’s something comforting about the scent of a homemade loaf baking in the oven—especially when it blends creamy mizithra cheese with the burst of sweet blueberries.

This loaf is a little nostalgic, a little modern. It reminds me of how my Yiayia used to add a spoonful of soft cheese into almost everything—cakes, pies, even bread. Not for extravagance, but for that quiet richness it brought, that humble touch of love in every bite.

The mizithra gives this loaf a delicate tang, while the blueberries bring little pockets of joy.

It’s moist, gently sweet, and perfect with a cup of coffee or a light afternoon tea.Whether you serve it warm with a drizzle of honey, or toast a slice the next day with a little butter, this loaf has a way of making you slow down… even if just for a moment.

Here’s a lovely recipe for a Mizithra (or Cottage Cheese) & Blueberry Loaf — moist, slightly tangy, subtly sweet, and perfect for breakfast or a teatime treat. It blends Greek flair with a touch of fruity freshness.

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Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

200g mizithra cheese (or well-drained cottage cheese)

120g sugar (adjust to taste)

2 eggs

80ml olive oil or light vegetable oil

60ml milk or Greek yogurt

1 tsp vanilla extract or zest of 1 lemon

200g all-purpose flour

1½ tsp baking powder

Pinch of salt

150g fresh or frozen blueberries (tossed in a little flour to prevent sinking)

Optional toppings

A handful of flaked almonds or a light sprinkle of sugar for a crunchy top

Directions

Preheat oven to 175°C (350°F). Line a loaf pan with parchment paper or lightly grease it.

In a bowl, whisk together eggs and sugar until light and fluffy.

Add the oil, milk (or yogurt), vanilla or lemon zest, and mix well.

Gently fold in the mizithra or cottage cheese, breaking it into small lumps—it’s okay if it stays slightly chunky for texture.

In another bowl, combine flour, baking powder, and salt.

Add dry ingredients to the wet mixture gradually, mixing just until combined.

Fold in the blueberries gently.

Pour the batter into the loaf tin and smooth the top. Add any topping if using.

Bake for about 45–55 minutes, or until a skewer comes out clean.

Let it cool in the tin for 10 minutes, then transfer to a wire rack.

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TipsYou can swap blueberries for raspberries or chopped strawberries.

A drizzle of honey on top while still warm makes it divine.

Store in an airtight container for up to 3 days or refrigerate for longer freshness.