Blueberry Cottage Cheese Cloud Bread
There’s something deeply satisfying about pulling a tray of freshly baked bread from the oven. But for those of us who are gluten-free or simply looking to pack more protein into our day, finding a recipe that hits the mark can be a real challenge. We’ve all been there – trying recipes that promise the world but deliver a dense, crumbly loaf that tastes more like cardboard than bread. That’s why I’m so excited to share this Blueberry Cottage Cheese Cloud Bread. It’s the culmination of many afternoons spent in my kitchen, determined to create a light, fluffy, and genuinely delicious protein bread.
This isn’t your typical bread. It’s an ethereal, soufflé-like creation that’s incredibly light yet satisfyingly substantial. We use whipped egg whites to create that signature airy “cloud” texture, while blended cottage cheese provides a rich, creamy base packed with protein. Then, we fold in bursts of juicy blueberries, which soften and sweeten in the oven, creating little pockets of jammy goodness. This was inspired by a simple high-protein snack I’ve been making for years, but the addition of blueberries truly transformed it into something special.
This recipe works wonderfully for a wholesome breakfast, a light lunch, or a post-workout snack that feels like a treat. It’s naturally gluten-free and low in carbs, making it a fantastic option for various dietary needs. If you’ve been searching for a blueberry bread that’s both nourishing and a joy to eat, your search ends here. Let’s get baking.
Recipe Overview
This Blueberry Cottage Cheese Cloud Bread offers a unique texture that’s part pancake, part soufflé, and entirely delightful. The flavour is a lovely balance of tangy, creamy cottage cheese and sweet, sun-kissed blueberries, all held together in an impossibly light and airy structure. After my first few attempts, I discovered that letting the “rounds” cool completely on a wire rack is essential for the best texture; they firm up beautifully as they cool.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: Makes 8 rounds
- Difficulty: Medium
Why You’ll Love This Blueberry Cottage Cheese Cloud Bread
- Genuine Flavour: The taste is wonderfully complex. You get the subtle tang from the full-fat cottage cheese, a gentle sweetness from the honey, and bright, fruity pops from the fresh blueberries. It’s a clean, wholesome flavour that isn’t overly sweet.
- Ready in About 40 Minutes: From gathering your ingredients to pulling these golden clouds from the oven, the whole process is straightforward and fits neatly into an hour.
- Flexible Recipe: You can easily swap the blueberries for raspberries or finely chopped strawberries. For a more savoury version, omit the honey and blueberries and add chopped chives and a pinch of black pepper.
- Great for Breakfast or Snacking: These are ideal for a leisurely weekend breakfast topped with a dollop of Greek yoghurt, or as a grab-and-go protein-packed snack during a busy week. They also make a fantastic base for a healthy dessert.
- Family Tested: My children are always sceptical of “healthy” bakes, but they absolutely adore these. They call them “blueberry clouds,” and they always get compliments when I share them with friends.
Ingredients You’ll Need
For this recipe, the quality of your cottage cheese really matters. I recommend using a full-fat, small-curd variety for the creamiest texture. I find that brands like Longley Farm or a good-quality supermarket own-brand work best, as they tend to be less watery. We’re aiming for a thick, smooth base.
- 3 large free-range eggs, separated
- 1/4 tsp cream of tartar
- 110g full-fat cottage cheese
- 1 tbsp runny honey (or maple syrup)
- 1/2 tsp vanilla extract
- 25g almond flour
- 1/4 tsp baking powder
- Pinch of fine sea salt
- 75g fresh blueberries
Marcus’s Tip: Ensure your eggs are at room temperature. Cold eggs don’t whip up as well, and we need maximum volume in our egg whites to achieve that classic cloud-like texture. I usually take them out of the fridge about 30 minutes before I start.
How to Make Blueberry Cottage Cheese Cloud Bread
The key to this cottage cheese bread is the technique. We create two separate mixtures—one with fluffy egg whites and one with the creamy cottage cheese base—and then carefully combine them to preserve all that lovely air we’ve created.
- Preheat and Prepare: First, preheat your oven to 150°C (130°C fan) and line a large baking tray with non-stick parchment paper. This lower temperature is crucial for a gentle bake that prevents the bread from browning too quickly or deflating.
- Whip the Egg Whites: In a very clean, dry bowl (I prefer a metal or glass one), use a stand mixer or electric hand mixer to whisk the egg whites and cream of tartar on medium-high speed. Whisk for 4-5 minutes, or until you have stiff, glossy peaks. This means when you lift the beaters, the peak holds its shape without flopping over. You can learn more about the science of whisking egg whites to perfection if you’re curious.
- Create the Cottage Cheese Base: While the whites are whipping, place the egg yolks, cottage cheese, honey, and vanilla extract into a blender or food processor. Blend on high until the mixture is completely smooth and creamy, with no lumps remaining. Scrape down the sides once or twice to ensure everything is incorporated.
- Combine Dry Ingredients: In a small bowl, whisk together the almond flour, baking powder, and salt. This ensures the baking powder is evenly distributed, which helps with the rise.
- Mix the Base: Pour the smooth cottage cheese mixture into a large mixing bowl. Add the dry almond flour mixture and stir with a spatula until just combined. Don’t overmix at this stage.
- Fold the Mixtures: This is the most important step! Add about one-third of the stiff egg whites to the cottage cheese base and gently fold them in to lighten the mixture. Then, add the remaining egg whites and fold carefully until just combined. You want to see a few streaks of white remaining. I find that using a large metal spoon or a flexible spatula in a gentle “figure of eight” motion works best to keep the air in the batter.
- Add Blueberries: Gently fold in the fresh blueberries. Try not to crush them as you mix.
- Shape and Bake: Spoon 8 even mounds of the batter onto your prepared baking tray, leaving a little space between each one. They won’t spread much. Bake for 22-25 minutes, until they are a pale golden brown and feel firm to a gentle touch.
- Cool Completely: Remove the tray from the oven and let the cloud breads cool on the tray for 5 minutes before carefully transferring them to a wire rack to cool completely. They will seem very delicate at first but will firm up as they cool.
Tips From My Kitchen
- Temperature Control: Having room temperature eggs is non-negotiable for getting voluminous egg whites. Cold whites are much more stubborn and won’t whip to their full potential, resulting in a denser bread.
- The Secret Step: Don’t skip the cream of tartar. It’s a stabiliser that helps the egg whites hold their stiff peaks and prevents them from collapsing when you fold them into the heavier base. I learned that even a tiny amount makes a huge difference in the final texture.
- Make-Ahead: This is a recipe best enjoyed on the day it’s made for the optimal fluffy texture. They lose some of their airiness over time. However, you can measure out your dry ingredients the day before to save a little time.
- Storage: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. They will become softer and more pancake-like but are still delicious, especially if you pop them in the toaster for a minute to warm through.
Equipment You’ll Need
- Stand mixer or electric hand mixer
- Large baking tray
- Non-stick parchment paper
- Blender or food processor
- Wire cooling rack
What to Serve With Blueberry Cottage Cheese Cloud Bread
These versatile protein rounds can be served in many ways, moving seamlessly from breakfast to dessert. Here are a few of my favourite pairings:
- Greek Yoghurt and Honey: Serve warm with a generous dollop of thick Greek yoghurt and a drizzle of extra honey. The coolness of the yoghurt is a brilliant contrast to the warm, fluffy bread.
- Nut Butter: A smear of almond or cashew butter adds extra protein and healthy fats, making for a very satisfying snack. For a similar vibe, you might also enjoy my Easy Sheet Pan Pancakes.
- With a Cup of Tea: This gluten free bread is an ideal companion to a mid-afternoon cup of Earl Grey or chamomile tea. It’s light enough that it won’t weigh you down. If you’re looking for another zesty treat, my Lemon Crumb Bars are always a winner.
Frequently Asked Questions
Blueberry Cottage Cheese Cloud Bread
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 150°C (130°C fan) and line a large baking tray with non-stick parchment paper. This lower temperature is crucial for a gentle bake that prevents the bread from browning too quickly or deflating.
- Whip the Egg Whites: In a very clean, dry bowl (I prefer a metal or glass one), use a stand mixer or electric hand mixer to whisk the egg whites and cream of tartar on medium-high speed. Whisk for 4-5 minutes, or until you have stiff, glossy peaks. This means when you lift the beaters, the peak holds its shape without flopping over. You can learn more about the science of whisking egg whites to perfection if you're curious.
- Create the Cottage Cheese Base: While the whites are whipping, place the egg yolks, cottage cheese, honey, and vanilla extract into a blender or food processor. Blend on high until the mixture is completely smooth and creamy, with no lumps remaining. Scrape down the sides once or twice to ensure everything is incorporated.
- Combine Dry Ingredients: In a small bowl, whisk together the almond flour, baking powder, and salt. This ensures the baking powder is evenly distributed, which helps with the rise.
- Mix the Base: Pour the smooth cottage cheese mixture into a large mixing bowl. Add the dry almond flour mixture and stir with a spatula until just combined. Don't overmix at this stage.
- Fold the Mixtures: This is the most important step! Add about one-third of the stiff egg whites to the cottage cheese base and gently fold them in to lighten the mixture. Then, add the remaining egg whites and fold carefully until just combined. You want to see a few streaks of white remaining. I find that using a large metal spoon or a flexible spatula in a gentle "figure of eight" motion works best to keep the air in the batter.
- Add Blueberries: Gently fold in the fresh blueberries. Try not to crush them as you mix.
- Shape and Bake: Spoon 8 even mounds of the batter onto your prepared baking tray, leaving a little space between each one. They won't spread much. Bake for 22-25 minutes, until they are a pale golden brown and feel firm to a gentle touch.
- Cool Completely: Remove the tray from the oven and let the cloud breads cool on the tray for 5 minutes before carefully transferring them to a wire rack to cool completely. They will seem very delicate at first but will firm up as they cool.
Notes
I do hope you give this Blueberry Cottage Cheese Cloud Bread a try. It’s become a staple in our house for when we want something that feels indulgent but is packed with goodness. It’s a joy to make and an even greater joy to eat. If you make it, please let me know how it turned out in the comments below. I always love hearing from you. Happy baking!
– Marcus
