Introduction
If you’ve ever dreamed of biting into something that feels as soft as a cloud yet still wholesome and satisfying, this Fluffy Cottage Cheese Blueberry Cloud Bread will make your wish come true. Made with simple ingredients like cottage cheese, eggs, and fresh blueberries, it’s a protein-rich twist on the viral cloud bread trend.
Unlike heavy loaves, this recipe creates a delicate, airy texture that almost melts in your mouth—balanced by the natural sweetness of blueberries. It’s light, healthy, and perfect for breakfast, a snack, or even a guilt-free dessert.
Ingredients (serves 6–8)
- 1 cup cottage cheese (smooth or blended for extra creaminess)
- 4 large eggs, separated
- 3 tbsp cornstarch (or arrowroot powder)
- ¼ cup sugar (or honey/maple syrup)
- 1 tsp vanilla extract
- Zest of ½ lemon (optional, for freshness)
- ½ cup fresh blueberries (plus a few extra for topping)
- Pinch of salt
- Powdered sugar, for dusting (optional)
Timing
- Prep time: 15 minutes
- Bake time: 35–40 minutes
- Cooling time: 20 minutes
- Total time: ~1 hour 15 minutes
Step-by-Step Instructions
Step 1: Prepare the base
Preheat oven to 325°F (160°C). Line a loaf pan or small springform pan with parchment paper.
Step 2: Blend cottage cheese
Blend cottage cheese until smooth (this prevents lumps). In a bowl, mix it with egg yolks, sugar (or sweetener), vanilla, lemon zest, and cornstarch until creamy.
Step 3: Whip the egg whites
In a clean bowl, beat egg whites with a pinch of salt until foamy. Gradually add a little sugar and whip until stiff peaks form.
Step 4: Combine gently
Fold the egg whites into the cottage cheese mixture in 3 parts, being careful not to deflate the batter. Finally, fold in the blueberries.
Step 5: Bake
Pour the batter into the prepared pan. Smooth the top and add a few extra blueberries. Bake 35–40 minutes until puffed, golden, and just set in the center.
Step 6: Cool & serve
Let cool 20 minutes before slicing. Dust with powdered sugar if desired and serve warm or chilled.
Tips for Success
- Blend cottage cheese for a silky batter.
- Don’t overmix after adding egg whites—this keeps it fluffy.
- Use fresh blueberries to prevent excess moisture, but frozen works if thawed and patted dry.
- Try variations: swap blueberries for raspberries, strawberries, or even chocolate chips.
Nutrition (per slice, 1/8 loaf)
- Calories: ~120
- Protein: 8g
- Fat: 4g
- Carbs: 12g
- Sugar: 7g
Compared to regular cake (250–300 calories per slice), this is a lighter, protein-packed option.
Healthier Alternatives
- Sugar-free version: Replace sugar with erythritol or monk fruit.
- Gluten-free: Already gluten-free thanks to cornstarch.
- Extra protein: Use high-protein cottage cheese or add a scoop of unflavored whey protein.
Serving Suggestions
- Serve slices with a drizzle of honey or maple syrup.
- Pair with Greek yogurt and extra berries for breakfast.
- Add a dusting of cinnamon for warmth.
- Top with lemon glaze for a dessert-like treat.
Common Mistakes to Avoid
❌ Over-whipping egg whites (they’ll break apart).
❌ Using watery cottage cheese without draining.
❌ Opening the oven too early—the cake may collapse.
Storage Tips
- Store covered in the fridge for up to 3 days.
- Can be frozen in slices for up to 1 month; thaw in the fridge.
- Best texture is on day 1–2.
Conclusion
This Fluffy Cottage Cheese Blueberry Cloud Bread is soft, protein-rich, and perfectly light. Whether you enjoy it for breakfast, as an afternoon snack, or for dessert, it’s proof that healthy recipes can still feel indulgent.
👉 If you make it, share your version! Do you prefer it with blueberries, or will you try a different flavor twist?
FAQs
Q1: Can I use frozen blueberries?
Yes, but thaw and pat dry before folding them in to avoid extra moisture.
Q2: Can I make this dairy-free?
Try almond or coconut yogurt instead of cottage cheese, though the texture will be less fluffy.
Q3: Why did my cloud bread collapse?
Usually from over-mixing egg whites or removing from the oven too quickly.
Q4: Can I make this sugar-free?
Yes—use monk fruit, stevia, or erythritol for sweetness.
Q5: Is this recipe gluten-free?
Yes! It uses cornstarch instead of flour.
Leave a Reply