Introduction

Cottage Cheese Blueberry Cloud Bread is a delightfully fluffy, gluten-free bread packed with protein and bursting with fresh blueberries. Its light, custardy texture makes it perfect for a quick breakfast or a satisfying snack. Whether you enjoy it sweetened or savory, this bread offers a versatile and healthy treat.

Four small blueberry pastries sit on a white plate, each with a golden-brown, crispy top layer dotted with fresh and baked blueberries. The pastries have a rough, textured crust that is unevenly browned, revealing a creamy, soft interior layer that looks smooth and light in color. One pastry in the front is partially bitten, showing the thick, pale cream filling inside. Several loose blueberries are placed around the pastries on the plate, which rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup cottage cheese (blended smooth; use full-fat for richer flavor)
3 large eggs (separated; fresh eggs whip better for stability)

1 tbsp honey or maple syrup (optional; adjust for sweetness)
1 tsp vanilla extract

2 tbsp cornstarch or arrowroot powder (arrowroot is gluten-free)
1/2 tsp baking powder

1/4 tsp salt
1/2 cup fresh blueberries (use ripe, firm berries)

Instructions

Step 1: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.

Step 2: In a clean, dry bowl, whip the egg whites with the salt and baking powder until stiff peaks form. Ensure no yolk or grease is present for best results.
Step 3: Blend the cottage cheese, egg yolks, honey or maple syrup (if using), vanilla extract, and cornstarch until completely smooth and homogenous, about 20–30 seconds.
Step 4: Gently fold a third of the whipped egg whites into the blended cottage cheese mixture to lighten it. Then fold in the remaining whites carefully in two additions to keep the batter airy.

Step 5: Fold in the blueberries gently. Alternatively, scoop the batter onto the baking sheet and scatter blueberries on top. Use a spoon or ice cream scoop to form evenly sized rounds and leave space between them.
Step 6: Bake for 25–30 minutes until the rounds are golden on top and springy to the touch. Let cool completely on a rack before serving.

Tips & Variations

Use room-temperature eggs for better volume and stability when whipping the whites.

For a citrusy twist, add 1 tsp lemon zest to the batter before folding in the blueberries.
Try a savory version by omitting the honey and vanilla, adding 2 tbsp chopped chives and 1 tbsp grated parmesan, and topping with goat cheese crumbles.
Swap cornstarch with arrowroot powder for a grain-free, gluten-free option.

If your blueberries are wet, pat them dry before adding to avoid coloring the batter too much.

Storage

Once completely cooled, store the cloud bread in an airtight container lined with a paper towel in the refrigerator for up to 3 days. Reheat gently in a toaster oven or regular oven at 300°F (150°C) for 4–6 minutes to refresh the texture. For longer storage, flash-freeze the rounds on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge and reheat in a low oven. Avoid microwaving to maintain the delicate texture.

How to Serve

The image shows four round, golden-brown baked pastries on a white plate with a few loose blueberries beside them. Each pastry has a crispy, bubbly crust that is a warm caramel color on top. Below the crust is a creamy, white layer that looks soft and smooth. Scattered on and inside the pastries are plump, dark purple blueberries, some whole and some slightly crushed, releasing their juice into the white layer. One pastry at the front has a bite taken out, revealing the creamy inside texture with embedded blueberries. The plate sits on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this without cottage cheese?

The cottage cheese provides moisture, tang, and protein vital for the texture. You can try replacing it with the same amount of blended ricotta for a milder flavor, but expect a slightly denser crumb.

Is cloud bread keto-friendly?

This version is lower in carbs than traditional bread but contains some carbs from cornstarch. For a stricter keto approach, replace cornstarch or arrowroot with powdered erythritol combined with coconut flour, though the texture will differ.

Why did my cloud bread deflate after baking?

Common reasons include over-folding the egg whites which knocks out air, under-whipping the whites so they weren’t stable, or adding heavy mix-ins that weigh the batter down. Use stiff peaks and fold gently to avoid this.

Can I make larger loaves instead of rounds?

Yes, but larger loaves require longer baking times and can be more prone to collapsing if air pockets are uneven. Bake at the same temperature and test for springiness in the center.

How do I get more browning on top?

Brush the rounds lightly with melted butter or oil before baking, or move them to the upper oven rack for the last few minutes. Avoid overbaking to keep the interior moist.