Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish (or 8x8 if you prefer a thicker bake) with butter or cooking spray. This ensures even browning and easy removal of your finished bake.

Add the cottage cheese, eggs, maple syrup, vanilla extract, oat flour, baking powder, cinnamon, salt, and nutmeg to a blender. Blend on medium speed for 60-90 seconds until the mixture is completely smooth with no lumps of cottage cheese visible. I find that whole milk cottage cheese creates a creamier, richer batter than low-fat versions, which makes a noticeable difference in the final texture.

Pour the blended batter from Step 2 into the prepared baking dish. Gently fold in 3/4 cup of the blueberries directly into the batter using a spatula, being careful not to crush them. I like to keep some blueberries whole and fold gently to ensure pockets of fruit throughout rather than fully breaking them down. Reserve the remaining blueberries for topping.

Scatter the reserved 1/4 cup of blueberries evenly over the top of the batter. Place the baking dish in the preheated oven and bake for 35-40 minutes until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. The edges should be set and slightly pulling away from the dish when done.

Remove the bake from the oven and let it cool for 5-10 minutes before serving. This allows it to set slightly while still being warm and moist. Serve directly from the dish or cut into squares and enjoy warm or at room temperature.