Cottage Cheese Blueberry Cloud Bread Recipe

Introduction

This Cottage Cheese Blueberry Cloud Bread is a light, fluffy treat that’s both nutritious and delicious. With its gentle sweetness and fresh berries, it’s perfect for breakfast or a healthy snack. Plus, it’s naturally gluten-free and easy to make.

Ingredients

• 1 cup cottage cheese (creamy, full-fat or low-fat)
• 3 large eggs (separated)
• 2 tbsp honey or maple syrup (optional, for sweetness)
• 1 tsp vanilla extract
• 1 tbsp cornstarch (or arrowroot powder, for structure)
• ½ tsp baking powder
• Pinch of salt
• ½ cup fresh blueberries (plus extra for topping)

Instructions

1. Step 1: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. Step 2: In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
3. Step 3: Add baking powder to the egg whites and continue whipping until stiff peaks form.
4. Step 4: In a blender or food processor, combine the cottage cheese, egg yolks, honey, vanilla extract, and cornstarch. Blend until smooth.
5. Step 5: Gently fold the whipped egg whites into the cottage cheese mixture, taking care to keep the batter airy.
6. Step 6: Fold in the fresh blueberries gently.
7. Step 7: Scoop the batter into thick rounds on the prepared baking sheet, about 1 inch thick, or spread it evenly in a baking dish.
8. Step 8: Top with extra blueberries for decoration.
9. Step 9: Bake for 25–30 minutes, until the tops are golden brown and the center is set.
10. Step 10: Let the bread cool slightly before carefully removing it from the parchment paper.
11. Step 11: Serve warm or chilled. The texture is fluffy, moist, and almost cheesecake-like.

Tips & Variations

• Use full-fat cottage cheese for a richer texture or low-fat for a lighter option.
• If fresh blueberries aren’t available, frozen can be used—just gently fold them in without thawing to keep the batter from coloring.
• Add a pinch of cinnamon or lemon zest to the batter for extra flavor.
• For a savory twist, omit the honey and vanilla and add herbs or spices of your choice.

Storage

Store leftover cloud bread in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold. For longer storage, you can freeze slices for up to 2 months; thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cheese instead of cottage cheese?

Cottage cheese works best for its texture and moisture, but ricotta can be a good substitute for a similar creamy result.

Is this recipe gluten-free?

Yes, this cloud bread is naturally gluten-free as it uses cornstarch or arrowroot powder instead of flour.

Cottage Cheese Blueberry Cloud Bread Recipe

Print Recipe

★★★★★

4.7 from 79 reviews

This Cottage Cheese Blueberry Cloud Bread is a light, fluffy, and moist baked delight, combining creamy cottage cheese and fresh blueberries for a low-carb, protein-packed treat. Its soft, almost cheesecake-like texture makes it perfect for breakfast, snacks, or a healthy dessert alternative.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 6 servings 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup cottage cheese (creamy, full-fat or low-fat)
• 3 large eggs (separated)
• 2 tbsp honey or maple syrup (optional, for sweetness)
• 1 tsp vanilla extract
• 1 tbsp cornstarch (or arrowroot powder, for structure)
• ½ tsp baking powder
• Pinch of salt
• ½ cup fresh blueberries (plus extra for topping)

Instructions

1. Preheat Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy removal.
2. Whip Egg Whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form to incorporate air for a fluffy texture.
3. Increase Stiffness: Add baking powder to the egg whites and continue whipping until stiff peaks form, providing structure and lift to the bread.
4. Blend Wet Ingredients: In a blender or food processor, blend the cottage cheese, egg yolks, honey or maple syrup, vanilla extract, and cornstarch until the mixture is smooth and creamy.
5. Fold Mixtures: Gently fold the whipped egg whites into the cottage cheese and yolk mixture, being careful to maintain the aeration for fluffiness.
6. Add Blueberries: Carefully fold in the fresh blueberries to evenly distribute them without deflating the batter.
7. Shape Batter: Scoop the batter into thick rounds about 1 inch thick on the lined baking sheet, or alternatively pour into a baking dish for a loaf form.
8. Top with Blueberries: Sprinkle extra blueberries on top for garnish and added flavor.
9. Bake: Bake for 25 to 30 minutes or until the bread is golden brown on top and set in the center, indicating full cooking.
10. Cool and Serve: Let the bread cool slightly before removing it from the parchment paper; enjoy warm or chilled for its best fluffy, moist, almost cheesecake-like texture.

Notes

• Using full-fat cottage cheese will create a richer and creamier bread, but low-fat works well for a lighter option.
• Honey or maple syrup is optional and can be omitted to reduce sugar content or for a less sweet version.
• Be gentle when folding the egg whites to keep the mixture airy and light.
• The cornstarch or arrowroot powder helps to stabilize the bread and improves its structure.
• Fresh blueberries add bursts of flavor, but frozen can be used if fresh are unavailable; just thaw and drain excess moisture.
• Store leftovers in an airtight container in the refrigerator and consume within 2-3 days for optimal freshness.

Keywords: cottage cheese cloud bread, blueberry cloud bread, low-carb bread, protein-rich snack, fluffy bread recipe, healthy breakfast bread