Cottage Cheese Blueberry Cloud Bread: A Fluffy Delight! Recipe
This Cottage Cheese Blueberry Cloud Bread is a light, fluffy, and moist baked good with a delicate cheesecake-like texture. Made with cottage cheese, eggs, and fresh blueberries, it offers a mildly sweet flavor enhanced by honey or maple syrup and vanilla extract. Perfect as a healthy breakfast or snack option, this bread combines protein-rich ingredients with the natural sweetness of berries for a nutritious and delightful treat.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Cloud Bread Batter
- 1 cup cottage cheese (creamy, full-fat or low-fat)
- 3 large eggs (separated)
- 2 tbsp honey or maple syrup (optional, for sweetness)
- 1 tsp vanilla extract
- 1 tbsp cornstarch (or arrowroot powder, for structure)
- ½ tsp baking powder
- Pinch of salt
- ½ cup fresh blueberries (plus extra for topping)
Instructions
- Preheat oven: Preheat your oven to 325°F (160°C) to ensure it reaches the right temperature for baking the cloud bread evenly and gently.
- Prepare baking sheet: Line a baking sheet with parchment paper to prevent sticking and make for easy removal after baking.
- Whip egg whites: In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. This step is critical to incorporating air and achieving the bread’s fluffy texture.
- Add baking powder and whip to stiff peaks: Sprinkle the baking powder into the whipped egg whites and continue beating until stiff peaks form, providing stability to the meringue base.
- Blend cottage cheese mixture: In a blender or food processor, combine the cottage cheese, egg yolks, honey (if using), vanilla extract, and cornstarch. Blend until very smooth to create a creamy base for the batter.
- Fold in egg whites: Gently fold the stiff egg whites into the cottage cheese mixture. Use a spatula and fold carefully to preserve as much air as possible, which helps maintain the lightness of the cloud bread.
- Add blueberries: Gently fold in the fresh blueberries to the batter, taking care to keep the mixture airy and not overmix.
- Shape batter on baking sheet: Scoop the batter into thick rounds or spread it into a baking dish about 1 inch thick on the prepared parchment paper. Ensure even thickness for uniform baking.
- Add blueberry topping: Place extra blueberries on top of the batter for added flavor and a pretty finish.
- Bake: Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the center is set. The bread should feel light and springy to the touch.
- Cool slightly and remove: Let the cloud bread cool slightly on the baking sheet before gently lifting off the parchment paper to avoid tearing.
- Serve and enjoy: Enjoy the cottage cheese blueberry cloud bread warm or chilled. Its texture is fluffy, moist, and reminiscent of a light cheesecake, making it a delightful breakfast or snack.
Notes
- Make sure to use a clean bowl and beaters when whipping egg whites to achieve the best volume and stiffness.
- Do not overfold the egg whites into the batter to keep the bread light and fluffy.
- The optional honey or maple syrup adds sweetness but can be omitted for a less sweet version.
- You can substitute the cornstarch with arrowroot powder as a gluten-free alternative.
- This recipe works well with full-fat or low-fat cottage cheese depending on your fat preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a toaster oven or microwave before serving for a warm treat.
Keywords: cottage cheese cloud bread, blueberry cloud bread, healthy breakfast, low-fat baking, fluffy bread, protein-rich snack, gluten-free alternative
