Save This airy blueberry cloud bread is my go-to when I want a wholesome twist on both breakfast and dessert. Each slice is delicate and naturally sweet thanks to bursts of fresh blueberries and the creamy richness of cottage cheese. With just a handful of ingredients, it is perfect for anyone looking for a light yet satisfying option that fits a lower-carb or gluten-free lifestyle.
When I brought these to brunch last weekend, nobody believed there was cottage cheese inside. They are now my favorite trick for sneaking protein into sweet treats while still feeling like I am indulging.
Ingredients
- Large eggs: The foundation for the structure gives the bread its signature cloud-like fluff. Use the freshest eggs possible for best lift.
- Full-fat cottage cheese: After blending, this creates a rich smooth base. Drain it well so the batter stays light. Look for one with only simple ingredients and no gums.
- Cornstarch: This gives the bread structure and keeps it from being soggy.
- Cream of tartar: This little touch stabilizes the egg whites and helps the bread rise high. Make sure your cream of tartar is fresh.
- Powdered sweetener: Optional, but adds subtle sweetness without extra sugar. Pick your favorite that blends easily.
- Vanilla extract and lemon zest: Both are optional, but a few drops of pure vanilla and a hint of zest add bakery-style flavor. Opt for real vanilla and a ripe lemon for freshness.
- Fresh blueberries: Juicy berries pop with every bite. Choose berries that are plump and deep blue for the best flavor.
Instructions
- Prepare the oven and pan:
- Preheat your oven to 300 degrees and line a baking sheet with parchment paper. You want it ready for scooping as the batter is delicate.
- Smooth the cottage cheese:
- Drain your cottage cheese well to avoid soggy bread. Tip the container and let the liquid drain or use a fine-mesh strainer. Then blend until completely smooth in a food processor or with an immersion blender. This step makes the finished bread light, not gritty.
- Whip the egg whites:
- In a completely clean and dry bowl, beat the egg whites with the cream of tartar. Using an electric hand mixer or stand mixer, beat until the whites form stiff, glossy peaks, which creates the cloud structure.
- Mix the yolk base:
- In another large bowl, whisk the egg yolks with your smooth blended cottage cheese, cornstarch, powdered sweetener, vanilla, and lemon zest. Mix thoroughly until no streaks remain. This is where you build all the flavor.
- Combine the batters:
- Gently fold the yolk mixture into the whipped egg whites. Use a wide spatula and work slowly, making broad sweeps from bottom to top. Your goal is to keep as much air as possible in the mixture as this gives it lift.
- Fold in the blueberries:
- Sprinkle in the blueberries evenly and carefully fold them through the batter. Avoid mashing the berries so you get juicy bites in every piece.
- Scoop and shape:
- Using a quarter cup measuring cup, scoop mounds of your fluffy batter onto the prepared baking sheet. Leave enough space between each mound so they do not stick together as they bake.
- Bake to perfection:
- Place the tray in your preheated oven and bake for twenty five to thirty minutes. The breads should turn golden and feel firm to the touch. This slow bake ensures a soft inside with golden edges.
- Cool and finish:
- Let the bread cool for a few minutes on the baking sheet, then transfer to a wire rack. This is important as the breads continue to set up as they come to room temperature and the bottoms stay crisp.
Save Blueberries are my standout favorite in this recipe as they become juicy little flavor bursts in every bite. The first time my daughter helped me fold in the fruit she could not stop sneaking tastes of the batter, and now we make it together anytime she is craving something sweet but still good for her.
Storage Tips
Cloud bread can be kept in an airtight container in the refrigerator for up to two days. The texture stays light and fluffy, though it is best consumed within twenty four hours. For reheating, a quick zap in the microwave or a few minutes in a low oven brings back the just baked softness.
Ingredient Substitutions
You can swap the blueberries for other fresh berries like raspberries or diced strawberries. If you prefer a dairy free version, try using a thick cashew yogurt in place of cottage cheese. The sweetness can come from either your favorite powdered sweetener or simply leave it out as the berries offer plenty of natural sweetness.
Serving Suggestions
This cloud bread is perfect on its own but I love serving it with a little Greek yogurt and a drizzle of honey for extra flavor and creaminess. It also works as a wholesome snack or a light dessert for summer picnics.
Cultural and Historical Context
Cloud bread is a creative variation of traditional protein breads often found in low carb and gluten free communities. It became popular for its light airy structure and flexibility. Originally used for savory breads, sweet add ins like blueberries make this American twist a new family staple.
Seasonal Adaptations
Enjoy with other berries in summer. Try adding a hint of cinnamon in fall. Freeze well for up to one month to always have a healthy treat on hand.
Success Stories
After bringing these to a neighborhood brunch two friends immediately asked for the recipe and now share photos every time they bake a batch. Even finicky eaters tend to fall in love with the balance of creaminess and fresh berry flavor.
Freezer Meal Conversion
Let the cloud bread cool completely then layer with parchment and freeze in a freezer safe container. When ready to eat just thaw briefly at room temperature or use a low oven to refresh for a quick high protein snack.
Save Every batch of this cloud bread feels like a treat but is nourishing enough for breakfast. Enjoy the airy texture and sweet bursts of blueberries in every bite.
Recipe FAQs
- → How do you make the bread extra fluffy?
Beat the egg whites until stiff peaks form and gently fold with the yolk mixture to keep the airy texture.
- → Can other berries be used instead of blueberries?
Yes, raspberries or chopped strawberries can be swapped for a delicious twist.
- → What's the best way to blend cottage cheese?
Use a food processor or immersion blender for a smooth, creamy mixture before adding to the batter.
- → How should the bread be stored?
Keep leftovers in an airtight container in the fridge for up to 2 days and gently reheat if desired.
- → Is the bread suitable for gluten-free diets?
Yes, but always check labels on cornstarch and other ingredients for cross-contamination risks.
- → What can you serve with this cloud bread?
Try a dollop of Greek yogurt, fresh fruit, or a drizzle of honey for extra indulgence.