Description

Cottage Cheese Blueberry Cloud Bread is a light, fluffy, gluten-free bread packed with protein. Featuring a tender, custardy interior and bursts of fresh blueberries, this easy-to-make bread is perfect for breakfast or a snack. Made with whipped egg whites and blended cottage cheese, it offers a delightful airy texture that is stable yet pillowy, making it a satisfying low-carb alternative to traditional bread.

Ingredients

Scale

For the Batter

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) – For added sweetness, adjust to preference
1 tsp vanilla extract – Enhances flavor
2 tbsp cornstarch or arrowroot powder – Arrowroot is a gluten-free option
1/2 tsp baking powder – Helps with the rise
1/4 tsp salt – Enhances flavor
1/2 cup fresh blueberries – Use ripe, firm berries for best results

Instructions

Preheat and Prepare: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking. A silicone baking mat can be used underneath for extra nonstick security and even browning.
Whip the Egg Whites: In a clean, dry bowl, whip the egg whites together with the salt and baking powder until stiff peaks form. This means the peaks should stand straight and not slip when the bowl is inverted. Ensure no yolk contaminates the whites for best volume and stability.
Blend the Base: In a blender, combine the cottage cheese, egg yolks, honey or maple syrup (if using), vanilla extract, and cornstarch. Blend until completely smooth and homogenous, about 20–30 seconds, ensuring no lumps remain.
Fold the Egg Whites In: Gently fold a third of the stiff egg whites into the blended cottage cheese mixture to lighten it. Then fold in the remaining whites in two additions, using wide strokes and scraping from the bottom to maintain airiness. Avoid overfolding to prevent deflation.
Add Blueberries and Portion: Gently fold in the fresh blueberries or alternatively, scoop rounds of batter onto the baking sheet and scatter the berries on top. Use a large spoon or ice cream scoop to make evenly sized rounds, spaced apart to allow expansion during baking.
Bake: Bake for 25 to 30 minutes until the rounds are golden on top and springy to the touch. Once baked, transfer to a wire rack and let cool completely to set the texture before serving.

Notes

Use room-temperature eggs for better volume; cold whites whip slower and less fully.
Ensure all equipment to whip egg whites is grease-free to reach stiff peaks.
In humid kitchens, increase baking time slightly and cool on a rack to avoid sogginess.
Measure starch precisely to avoid gummy or fragile texture—level tablespoons with a spoon.
Adding baking powder to egg whites improves meringue stability and rise.
For extra puffiness, reserve a small dollop of egg whites to add atop each round before baking.
Fold gently and stop once streaks disappear to maintain airiness.
Increase sweetener up to 1.5 tbsp for a sweeter bread, but note added sugar affects texture.
To test doneness, press centers gently—should spring back without indenting deeply; toothpick should be mostly clean.
Store cooled bread in airtight container up to 3 days in fridge, with paper towel to absorb moisture.
Freeze flash-frozen rounds wrapped separately for up to 1 month; thaw overnight in fridge before reheating.
Reheat gently in oven or toaster oven to preserve texture; avoid microwave to prevent rubberiness.
Variations: add lemon zest for citrus lift, herbs and goat cheese for savory twist, or substitute arrowroot for cornstarch for grain-free option.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Keywords: blueberry bread, cloud bread, gluten-free, healthy breakfast, high protein, cottage cheese bread, protein-packed snack