The Fluffiest Cottage Cheese Blueberry Cloud Bread

This Cottage Cheese Blueberry Cloud Bread is light, fluffy, and packed with protein, making it a wholesome option for breakfast or a snack. Naturally sweet from the blueberries and soft in texture, it feels indulgent without being heavy. A simple, nutritious treat that’s as satisfying as it is delicious.

Love More Blueberry Recipes ? Try My Blueberry Buttermilk Pancake Casserole or this Blueberry Biscuits next.

Why You’ll Love This Recipe

This recipe blends the comfort of homemade bread with the added nutrition of cottage cheese and the natural sweetness of blueberries. Each slice is airy and tender, yet packed with protein to keep you full and energized. It’s gluten-free, lower in carbs, and made with simple ingredients, making it both wholesome and delicious.

Print

Ingredient List

For the Cloud Bread Base:

• 3 large eggs, separated (room temperature works best!)
• ½ cup full-fat cottage cheese, drained and blended until smooth
• 1 tablespoon cornstarch
• ¼ teaspoon cream of tartar

Optional Flavor Boosters:

• ½ teaspoon vanilla extract
• ½ teaspoon lemon zest (this adds such a beautiful brightness!)
• 1 tablespoon powdered sweetener

The Star:

• ½ cup fresh blueberries

Friendly Substitution Notes: My mom doesn’t keep cream of tartar around, so she uses a tiny squeeze of lemon juice instead. Works just fine! I’ve tried frozen blueberries when fresh ones cost a fortune, but you’ve got to pat them bone dry first or your batter gets watery.

Why These Ingredients Work

The cottage cheese thing sounds weird until you try it – I get it. But here’s what happens: when you blend it smooth, it becomes this creamy base that keeps everything moist without making it dense. Plus, one serving gives you as much protein as two eggs.

Separating eggs feels fussy, but those whipped whites are doing all the heavy lifting here. They trap air bubbles that make each bite feel like you’re eating flavored air. The cream of tartar keeps those bubbles from deflating, which is why my first attempt without it turned into protein pancakes instead of cloud bread.

That tablespoon of cornstarch isn’t optional either – it binds everything without the gluten you’d get from flour. Fresh blueberries stay intact and give you these little pops of sweetness, while frozen ones tend to bleed purple everywhere (learned that the hard way).

Essential Tools and Equipment

You need two mixing bowls – one absolutely spotless for the egg whites. Even a speck of yolk will ruin everything (ask me how I know). A hand mixer works fine, though my stand mixer makes the job easier.

Blend that cottage cheese until it’s completely smooth – any lumps will show up as weird chunks in your final bread. A rubber spatula is crucial for folding; metal spoons deflate the batter. Don’t skip the parchment paper unless you enjoy scraping stuck bread off your pan.

How To Make Cottage Cheese Blueberry Cloud Bread

Step 1: Prep Your Oven and Pan

Crank your oven to 300°F and line a baking sheet with parchment. Don’t think you can skip the parchment – I tried it once and spent twenty minutes scraping bread bits off my pan with a spatula.

Step 2: Whip the Egg Whites

Get out your cleanest bowl for the egg whites. Seriously, if there’s even a drop of yolk or grease, these won’t whip. Add the cream of tartar and beat until you get peaks that don’t fall over when you lift the beaters. Mine usually takes about four minutes with my cheap hand mixer.

Step 3: Mix the Yolk Mixture

Mix your egg yolks with the smooth cottage cheese, cornstarch, and whatever extras you’re using. I always forget to blend the cottage cheese first, then remember halfway through and have to fish out lumps. Don’t be me.

Step 4: Fold Together

Here’s where people mess up – you fold the yolk mixture into the whites, not the other way around. Use a rubber spatula and cut straight down, scoop along the bottom, fold over. Turn the bowl. Repeat. Stop when you can barely see white streaks. My first batch looked like scrambled eggs because I stirred it like cake batter.

Step 5: Add the Blueberries

Toss in the blueberries gently. They’ll bleed a little purple, which my kids think is cool but my husband calls “unappetizing.” Whatever.

Step 6: Scoop onto Pan

Scoop using a 1/4 cup measure onto your pan. They spread just a tiny bit, so give them some room. I can fit six on a standard sheet pan.

Step 7: Bake Until Golden

Bake for 25-30 minutes until the tops are golden and feel firm when you poke them. Don’t open the oven door to peek – they’ll deflate faster than a punctured balloon.

Step 8: Cool and Enjoy

Let them cool on the pan for a few minutes. They seem soft at first but firm up as they cool. This freaked me out the first time because I thought I’d ruined them.

Expert Tips

Personal Secret: I started draining my cottage cheese overnight after my third batch came out too wet. Just dump it in a fine mesh strainer over a bowl and stick it in the fridge. The next morning, you’ve got thick, almost ricotta-like cottage cheese that makes way better cloud bread.

The Egg White Game-Changer: Any grease kills egg whites faster than you can say “flat bread.” I learned this after three failed attempts where I thought I was just bad at whipping. Now I wipe my bowl and beaters with white vinegar first. Takes thirty seconds and saves you from wanting to throw your mixer out the window.

Pro Tips & Cooking Hacks

Cold eggs separate cleaner, but room temperature whites whip better. I separate them straight from the fridge, then let the whites sit on the counter while I prep everything else. By the time I’m ready to whip, they’re perfect.

That folding motion took me forever to master. You’re not stirring – you’re cutting down through the middle with your spatula, scooping along the bottom, then folding over the top. Turn the bowl a quarter turn and repeat. Stop as soon as you don’t see big white streaks.

My kids prefer fresh blueberries because frozen ones make everything purple (which they think looks “gross”). If you’re stuck with frozen, roll them in a little cornstarch after patting them dry. Keeps the color contained.

The 300°F temperature seems low, but higher heat makes the outside tough before the inside sets. I learned this after making blueberry hockey pucks on my first attempt at 350°F.

Flavor Variations

Lemon Lovers: Double the lemon zest and add a tablespoon of fresh lemon juice. My neighbor made these for her book club and they disappeared in five minutes.

Chocolate Chip Dreams: Swap blueberries for mini chocolate chips. My teenager asks for these every weekend, which is saying something since she usually lives on cereal.

Strawberry Season: Dice fresh strawberries instead of blueberries. Cut them small or they’ll make the batter too wet. Learned this during strawberry season when I got carried away at the farmer’s market.

Savory Switch: Skip the sweet stuff and add dried herbs, garlic powder, and a pinch of salt. Great with eggs or soup. My husband ate three for dinner once instead of regular bread.

Make-Ahead Options

I make double batches every Sunday because these keep perfectly in the fridge for three days. Just pop them in the toaster for thirty seconds to get that crispy outside back.

They freeze well too – wrap each piece in plastic wrap and toss them in a freezer bag. I’ve kept them frozen for a month without any weird freezer taste. Thaw them overnight in the fridge, then toast lightly.

Pro move: I keep a stash in the freezer for those mornings when my kids decide they don’t want cereal two minutes before the bus comes.

Recipe Notes & Baker’s Tips

This isn’t regular bread, so don’t expect it to feel like Wonder Bread. It’s more like a cross between bread and a really good pancake. The texture threw me off the first time, but now I prefer it.

My first few batches were disasters because I didn’t understand the folding thing. Too much mixing = flat, sad pancakes instead of fluffy cloud bread. Better to have a few white streaks than deflated batter.

If your first attempt doesn’t work out, don’t give up. I’ve made this recipe probably fifty times now, and I still occasionally mess up the egg whites if I’m rushing.

Serving Suggestions

These taste great on their own with coffee, but here’s what my family actually eats them with:

My daughter likes them with a blob of Greek yogurt and honey drizzled on top. Messy but delicious.

I eat mine as-is for breakfast, maybe with scrambled eggs if I’m extra hungry. The protein keeps me full until lunch without that mid-morning crash.

My husband discovered they’re amazing toasted and buttered, which probably defeats the healthy purpose but whatever makes him happy.

For dessert, dust them with powdered sugar. They taste fancy enough for company but easy enough for a Tuesday night.

How to Store Your Cottage Cheese Blueberry Cloud Bread

Room temperature: These are best enjoyed the day they’re made, but they’ll keep on the counter for up to 24 hours in an airtight container.

Refrigerator: Store in an airtight container for up to 3 days. Toast lightly before serving to restore that lovely texture.

Freezer: Wrap individually and freeze for up to 1 month. Thaw in the refrigerator overnight.

Reheating: A quick 30-60 seconds in the toaster brings back that just-baked texture perfectly!

Allergy Information

Contains: Eggs, dairy Gluten-free: Yes! This recipe is naturally gluten-free Keto-friendly: Absolutely, especially if you use the powdered sweetener Dairy-free options: You could try using a dairy-free cottage cheese alternative, though I haven’t tested this personally

Questions I Get Asked A Lot

Can I use low-fat cottage cheese instead?

You can, but the full-fat version gives much better texture and flavor. The fat content helps create that rich, satisfying taste we’re after!

Why did my cloud bread turn out flat?

This usually happens when the egg whites are overmixed or not whipped to stiff peaks. Make sure those peaks hold their shape when you lift the beaters!

Can I make these smaller or larger?

Absolutely! Just adjust the baking time accordingly. Smaller ones will bake faster (20-25 minutes), larger ones might need an extra 5-10 minutes.

How do I know when they’re done?

They should be golden brown on top and feel firm when you gently tap the surface. If they’re still jiggly, give them a few more minutes.

Can I use other berries?

Yes! Raspberries, blackberries, or diced strawberries all work beautifully. Just keep the amount to about ½ cup so they don’t weigh down the batter.

I hope this becomes a new go-to in your kitchen. There’s something so magical about pulling these golden, fluffy clouds out of the oven and watching your family’s faces light up. It’s those little moments that make all the kitchen experiments worth it!

Sending warm ovens and happy mornings from my kitchen to yours!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your cloud bread adventures and any creative variations you discover!