Okay, if you’ve never had cloud bread before—get ready. This version is super soft, a little sweet, and packed with protein thanks to the cottage cheese. It’s like a fluffy pillow you can eat. The blueberries make it naturally sweet, and it bakes into the prettiest purple-blue swirls. Honestly, it’s one of those recipes that feels fancy, but it’s actually really easy. Perfect for a light breakfast or a pretty afternoon snack.
Why I Love This Recipe
The first time I made this, I was honestly just trying to use up a half tub of cottage cheese. I didn’t expect it to turn into one of the most photogenic and addicting things I’d bake that month. It’s naturally gluten-free, full of protein, and surprisingly filling. It also made my kitchen smell like a blueberry cheesecake, which didn’t hurt.
- High in protein from the cottage cheese and eggs
- No flour or refined sugar
- Easy to blend and bake
- Light and fluffy with a creamy tang
- Pretty enough for guests, simple enough for everyday
Servings: 4
Time: 35 minutes total (10 min prep, 25 min bake)
What You’ll Need
- 3 large eggs, separated
- ½ cup cottage cheese (full-fat)
- 1 tbsp honey
- ¼ tsp vanilla extract
- ¼ tsp cream of tartar
- ⅓ cup fresh blueberries
Tools Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Baking sheet
- Parchment paper
- Blender or food processor
Pro Tips
- Use full-fat cottage cheese for the creamiest texture
- Don’t skip separating the eggs—this is key to fluffiness
- Cream of tartar helps the egg whites whip stiff; don’t leave it out
- Gently fold, don’t stir, when mixing the whipped whites into the base
- Let it cool before slicing so it doesn’t collapse
Substitutions and Variations
- Swap blueberries for chopped strawberries or raspberries
- Use maple syrup instead of honey
- Add a pinch of cinnamon for extra flavor
- For more sweetness, stir in a few white chocolate chips before baking
Make-Ahead Tips
You can make the batter ahead and refrigerate it for up to 1 hour before baking. Any longer and the whipped egg whites might start to deflate.
Let’s Bake It: Cottage Cheese Blueberry Cloud Bread
Step 1: Blend the Base
In a blender, combine:
- 2 large egg yolks
- ½ cup cottage cheese
- 1 tbsp honey
- ¼ tsp vanilla extract
Blend until completely smooth and creamy.
Step 2: Whip the Egg Whites
In a clean mixing bowl, add:
- 3 large egg whites
- ¼ tsp cream of tartar
Use a hand mixer to whip the egg whites until stiff peaks form. This takes about 2–3 minutes.
Step 3: Fold the Mixtures Together
Pour the blended cottage cheese mixture into the whipped egg whites.
Gently fold with a spatula until just combined—don’t overmix.
Step 4: Add the Blueberries
Add:
- ⅓ cup fresh blueberries
Gently fold them in just until evenly distributed.
Step 5: Bake
Preheat oven to 300°F (150°C).
Line a baking sheet with parchment paper.
Scoop the batter into a round mound in the center, about 6–7 inches wide.
Bake for 25 minutes or until puffed and golden on top.
Step 6: Cool and Slice
Let the cloud bread cool for 10–15 minutes before slicing. It will deflate slightly but stay fluffy.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave for 10–15 seconds. Avoid over-warming or it may get rubbery.
Macros (Per Serving, Makes 4 Servings)
- Calories: 95
- Protein: 7g
- Fat: 5g
- Carbs: 6g
- Sugar: 5g
- Fiber: 0.5g
Why This Recipe Works (Quick Science)
Cloud bread gets its fluffy texture from whipped egg whites. When you beat egg whites with cream of tartar, you trap air inside—kind of like a balloon. When you fold in the cottage cheese blend, you keep those bubbles intact. Then baking sets the structure without any flour. It’s basically a protein foam that bakes into bread!
Common Mistakes
- Overmixing the batter after folding—this pops the air bubbles and flattens the bread
- Using low-fat cottage cheese—it can make the bread watery and less fluffy
- Skipping cream of tartar—your egg whites won’t hold peaks as well
- Opening the oven early—this can cause the bread to collapse before it sets
What to Serve With
- Fresh fruit like strawberries or banana slices
- A little Greek yogurt or whipped cream on top
- Peanut butter or almond butter for extra protein
- Iced coffee or matcha for a snack pairing
FAQ
Can I use frozen blueberries?
Yes, but thaw and drain them first or the batter will get watery.
Can I make it dairy-free?
This version needs the cottage cheese, but you can try blended tofu or dairy-free yogurt—just know it may change the texture.
Can I double the recipe?
Yes, but bake in two separate rounds so the bread doesn’t spread too thin.
Final Thoughts
Cottage cheese blueberry cloud bread is one of those recipes that feels magical when it comes out right—and now you’ve got all the tips to make that happen. It’s light, colorful, and full of flavor, and I hope it becomes one of your go-to snacks like it is for me. If you try it, let me know how it went or if you have any questions. I’d love to hear how yours turns out!