Fluffy Cottage Cheese Blueberry (Print Version)

Light, airy cloud bread with creamy cottage cheese and fresh blueberries, perfect for a wholesome snack or breakfast.

# What You'll Need:

→ Dairy & Eggs

01 - 3 large eggs, separated
02 - 1/2 cup full-fat cottage cheese, drained well and blended until smooth

→ Dry Ingredients

03 - 1 tablespoon cornstarch
04 - 1/4 teaspoon cream of tartar
05 - 1 tablespoon powdered sweetener, optional

→ Flavorings

06 - 1/2 teaspoon vanilla extract, optional
07 - 1/2 teaspoon lemon zest, optional

→ Fruit

08 - 1/2 cup fresh blueberries

# How to Make It:

01 - Preheat oven to 300°F. Line a baking sheet with parchment paper.
02 - Thoroughly drain the cottage cheese and blend until completely smooth using a food processor or immersion blender.
03 - In a clean, dry bowl, beat the egg whites with the cream of tartar until stiff peaks form.
04 - In a separate bowl, whisk together the egg yolks, blended cottage cheese, vanilla extract if using, lemon zest if using, sweetener, and cornstarch until well combined.
05 - Gently fold the yolk mixture into the whipped egg whites using a spatula, taking care not to deflate the mixture.
06 - Carefully fold in the blueberries until evenly distributed throughout the batter.
07 - Using a 1/4 cup measuring cup, scoop the batter onto the prepared baking sheet, spacing the rounds about 2 inches apart.
08 - Bake for 25 to 30 minutes, or until golden brown and set.
09 - Let the cloud bread cool for a few minutes before transferring to a wire rack. The texture will firm up as it cools.

# Additional Tips::

01 -
  • They're secretly delicious for anyone craving something sweet without the sugar crash that follows regular bread.
  • The cottage cheese creates this creamy richness that most people don't expect from something so light and fluffy.
  • You can have warm cloud bread ready in under 40 minutes, and it tastes best when it's still slightly warm.
02 -
  • Separation matters: a single trace of egg yolk in your whites will sabotage the whole batch, so crack each white into a separate bowl first, then transfer only the white to your beating bowl.
  • Temperature affects everything: a 300°F oven is slower than you'd expect, but it's the difference between crispy edges and creamy insides versus dense, rubbery disappointment.
03 -
  • Don't skip the well-draining step with your cottage cheese; this single step determines whether you get clouds or heavy little cakes.
  • If your egg whites aren't reaching stiff peaks, make sure your bowl is completely grease-free by wiping it with lemon juice or vinegar, then drying it thoroughly.
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