Hi, I’m Carry and welcome back to my kitchen! Today, I’m sharing a recipe that’s close to my heart: Cottage Cheese Blueberry Cloud Bread. I stumbled upon cloud bread a few years ago when experimenting with keto-friendly recipes. The basic version was great, but it lacked richness and personality. One day, I had a tub of full-fat cottage cheese in the fridge and a handful of plump blueberries on the counter. That’s when the magic happened.
Blending the cottage cheese made the batter velvety smooth, while the blueberries added bright, juicy bursts in every bite. Now, this cloud bread is a weekend brunch staple in my home and I think you’ll love it too.
Table of Contents
Table of Contents
Why It’s More Than Just Another Low-Carb Bread
This Cottage Cheese Blueberry Cloud Bread stands out for a few reasons. First, it’s packed with protein thanks to the cottage cheese and egg whites, making it more satisfying than typical cloud bread. Second, it’s naturally sweetened (if you choose), so it pairs beautifully with a range of toppings.
If you’re a fan of cottage cheese-based recipes, be sure to check out my Cottage Cheese Chocolate Pudding or the viral Cottage Cheese Flatbread both are reader favorites for a reason!
In the next section, I’ll walk you through exactly how to make this cloud bread step by step, with all my tested tips.
How to Make Cottage Cheese Blueberry Cloud Bread Step by Step
Gathering Your Ingredients
Making Cottage Cheese Blueberry Cloud Bread is delightfully simple. You likely have most of the ingredients on hand. The key here is to drain and blend your cottage cheese for that signature smooth texture.
Here’s what you’ll need:
- 3 large eggs, separated
- ½ cup full-fat cottage cheese, drained well and blended until smooth
- 1 tablespoon cornstarch (adds structure and texture)
- ¼ teaspoon cream of tartar (helps stabilize egg whites)
- 1 tablespoon powdered sweetener (optional, for mild sweetness)
- ½ teaspoon vanilla extract (optional)
- ½ teaspoon lemon zest (optional)
- ½ cup fresh blueberries
If you enjoy baking with cottage cheese, you might also like my soft and moist Cottage Cheese Banana Bread or creamy Cottage Cheese Banana Pudding both are perfect for using up that extra tub in your fridge.
Step-by-Step Instructions for Perfect Results
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Drain the cottage cheese thoroughly, then blend until perfectly smooth. This step ensures your cloud bread turns out light, not grainy.
- Separate the eggs. Place egg whites in a large, clean bowl and yolks in another.
- Add cornstarch, sweetener, vanilla, and lemon zest to the yolks. Mix until combined. Then gently fold in the blended cottage cheese.
- Beat egg whites with cream of tartar until stiff peaks form. This provides the essential lift and fluffiness.
- Gently fold egg whites into the yolk mixture in batches, taking care not to deflate them.
- Fold in blueberries carefully.
- Spoon mixture onto your prepared baking sheet, forming rounds or a loaf shape.
- Bake for about 25–30 minutes, until golden and puffed. Cool slightly before serving.
Want more fruity treats? You’ll love these Cottage Cheese Blueberry Muffins they’re another fun twist on cottage cheese baking!
Mastering the Technique for Fluffier Cottage Cheese Blueberry Cloud Bread
Why Blending Cottage Cheese Is Essential
If you’re wondering, “Why do I need to drain and blend the cottage cheese?” , here’s the scoop. Cottage cheese contains quite a bit of liquid. Draining it prevents your batter from becoming watery. Blending transforms those curds into a smooth, creamy base that integrates beautifully with the egg yolks.
Skipping this step can lead to a dense, soggy loaf. If you’ve ever experienced that with cloud bread, blending will be your game-changer! The result? A soft, airy texture that pairs perfectly with the bursts of fresh blueberries.
This technique also works wonders in recipes like Cottage Cheese Cookies and Preventing Soggy Cottage Cheese Flatbread both show how blending cottage cheese elevates your baked goods.
Troubleshooting: When Egg Whites Won’t Whip
Sometimes, egg whites just won’t cooperate. If your egg whites aren’t forming stiff peaks, double-check these common culprits:
- Any trace of fat or yolk in the whites clean bowl and beaters are crucial.
- Room temperature eggs whip faster and better than cold ones.
- Fresh eggs perform best; older eggs tend to lose structure.
If whipping fails, don’t panic you can still bake your cloud bread. It will be denser but still delicious. Over time, you’ll perfect the technique. I’ve had my fair share of trial runs too!
Once you’ve mastered whipping egg whites, try applying this skill to other light and airy recipes like Cottage Cheese and Veggie Bake another excellent high-protein option.
Creative Variations and Delicious Ways to Enjoy Cottage Cheese Blueberry Cloud Bread
Fun Variations to Try
One of the reasons I love making Cottage Cheese Blueberry Cloud Bread is how versatile it is. Once you master the basic recipe, you can experiment with endless variations to suit your taste.
Here are a few ideas:
- Swap the berries: Try raspberries, blackberries, or chopped strawberries for a fruity twist.
- Add spices: Cinnamon, nutmeg, or cardamom add warmth and depth.
- Go savory: Omit sweetener and berries, then fold in herbs or grated cheese.
If you enjoy experimenting like this, you’ll also love recipes such as Lemon Blueberry Cookies and the luxurious Summer Berry and Peach Cheesecake both take fruit-forward baking to the next level.
How to Serve and Store Cottage Cheese Blueberry Cloud Bread
Serve your Cottage Cheese Blueberry Cloud Bread slightly warm or at room temperature for the best texture and flavor. In my house, it’s a favorite at weekend brunches. I love pairing it with a dollop of Greek yogurt and a drizzle of local honey it balances the tartness of the blueberries beautifully. For a more decadent touch, try adding a smear of almond or cashew butter. When hosting, I often serve it alongside a platter of fresh berries and a light green salad with lemon vinaigrette. It also makes a wonderful companion to herbal teas or a creamy latte.
Storing tips:
- Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a low oven to restore fluffiness.
- Avoid freezing, moisture from the blueberries can make it soggy.
If you enjoy easy, versatile bakes, I also recommend checking out my delightful No-Bake Ice Cream Sandwich Cake another crowd-pleaser for any season.
Print
Cottage Cheese Blueberry Cloud Bread: A Light, Fluffy, Low-Carb Delight
- Total Time: 40 minutes
- Yield: 8 slices
Description
Light and fluffy Cottage Cheese Blueberry Cloud Bread perfect for low-carb diets. Protein-rich, easy to make, and delicious any time of day.
Ingredients
3 large eggs, separated
½ cup full-fat cottage cheese, drained well and blended until smooth
1 tablespoon cornstarch
¼ teaspoon cream of tartar
1 tablespoon powdered sweetener (optional)
½ teaspoon vanilla extract (optional)
½ teaspoon lemon zest (optional)
½ cup fresh blueberries
Instructions
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Drain cottage cheese thoroughly and blend until smooth.
3. Separate eggs; place whites in one bowl, yolks in another.
4. Mix cornstarch, sweetener, vanilla, and lemon zest into yolks. Fold in blended cottage cheese.
5. Beat egg whites with cream of tartar until stiff peaks form.
6. Gently fold egg whites into yolk mixture. Fold in blueberries.
7. Spoon mixture onto baking sheet in rounds or loaf shape.
8. Bake for 25–30 minutes until golden and puffed. Cool slightly before serving.
Notes
Store in airtight container in fridge up to 3 days.
Reheat gently in a low oven to maintain fluffiness.
Experiment with other berries or add spices for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Low-Carb, Baking
- Method: Baking
- Cuisine: American
Conclusion
Cottage Cheese Blueberry Cloud Bread is one of those recipes that surprises and delights light, flavorful, and so easy to customize. Whether you’re watching carbs, boosting protein, or simply craving something new, this bread deserves a spot in your kitchen rotation.
Remember, blending the cottage cheese is key to that signature cloud texture. And don’t worry if things don’t go perfectly the first time like all good recipes, this one rewards practice and creativity.
If you loved this, be sure to explore more of my high-protein, low-carb favorites like Cottage Cheese Chocolate Pudding and Viral Cottage Cheese Flatbread. Let’s keep cooking great things together!
FAQ Section
Is cottage cheese cloud bread low in carbs?
Yes! Cottage Cheese Blueberry Cloud Bread is naturally low in carbs, especially when made with a sugar-free sweetener. The cottage cheese and eggs provide protein, while the blueberries add fiber and flavor without spiking the carb count.
Why do I need to drain and blend the cottage cheese?
Draining and blending the cottage cheese removes excess moisture and smooths out the texture. This ensures your cloud bread is light and fluffy, not dense or watery.
Can I use cream cheese instead of cottage cheese?
Yes, you can substitute cream cheese. However, Cottage Cheese Blueberry Cloud Bread made with cottage cheese has a lighter texture and higher protein content. Cream cheese will make it richer but slightly denser.
What if my egg whites won’t whip up properly?
Ensure your bowl and beaters are clean and free of fat. Use room temperature, fresh eggs for the best results. If egg whites still won’t whip, your bread will be denser but still tasty.
