Preheat your oven to 350°F (175°C). Lightly grease four ramekins or oven-safe bowls with cooking spray or butter, then place them on a baking sheet for easy transport.

In a large mixing bowl, combine the cottage cheese, eggs, vanilla extract, honey, and lemon zest (if using). Blend until relatively smooth, though some small curds of cottage cheese are fine and actually add nice texture.

In a separate bowl, whisk together the rolled oats, baking powder, salt, and cinnamon. Gently fold the dry mixture into the cottage cheese mixture until just combined—don't overmix.

Fold in 1 cup of the fresh blueberries, reserving the remaining ½ cup for topping. Distribute the batter evenly among the prepared ramekins.

Top each bowl with the reserved blueberries, gently pressing them into the surface. Bake for 20-25 minutes until the edges are set but the centers still have a slight jiggle when gently shaken.

Remove from the oven and let cool for 5 minutes before serving. The bowls will set slightly as they cool, achieving a perfect custard-like consistency.

Serve warm with your choice of toppings such as fresh berries, toasted granola, sliced almonds, or a drizzle of Greek yogurt.