Introduction

This Cottage Cheese Blueberry Cloud Bread is a light, fluffy, and slightly sweet bread that combines the creaminess of cottage cheese with bursts of fresh blueberries. It’s a delightful, protein-packed treat perfect for breakfast or a snack.

A white plate holds a stack of seven golden brown blueberry scones with a slightly shiny, crisp top layer. Each scone is round and dotted with deep purple blueberries that slightly burst, showing juicy interiors. The scones have a soft, light-colored dough base peeking from beneath the golden crust. A few loose fresh blueberries are scattered on the plate in front. In the background, a white bowl filled with plump blueberries sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cottage cheese (preferably low-fat)
4 large eggs
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 cup fresh blueberries (or frozen, thawed)
2 tablespoons almond flour (optional for added texture)

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a blender or food processor, combine the cottage cheese, eggs, baking powder, salt, and vanilla extract. Blend until the mixture is smooth and creamy.
Step 3: Gently fold the blueberries and almond flour (if using) into the batter, being careful not to crush the berries.
Step 4: Prepare a loaf pan by lining it with parchment paper or lightly greasing it to prevent sticking.
Step 5: Pour the batter into the prepared pan and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 6: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

For a different flavor, substitute the cottage cheese with Greek yogurt.
To make it vegan, replace each egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit until gelled).
Swap the blueberries for raspberries or chopped strawberries for a new berry twist.
Add a sprinkle of cinnamon or lemon zest to the batter for extra aroma and taste.

Storage

Store the cloud bread in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices briefly in a toaster oven or microwave until just heated through. For longer storage, you can freeze the bread wrapped tightly in plastic wrap and foil for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A wooden round plate holds a pile of seven golden brown blueberry biscuits. Each biscuit has a shiny, slightly crispy top with deep purple blueberries peeking through the soft, light dough. The bottom of the biscuits is lighter in color, showing a soft texture. Scattered fresh blueberries are placed on the white paper lining the plate and around the biscuits. In the background, a small white bowl filled with fresh blueberries sits out of focus. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Make sure to thaw and drain them well to prevent excess moisture in the batter, which can affect the texture.

Is this bread gluten-free?

Yes, this recipe is naturally gluten-free since it does not use wheat flour. The almond flour is optional and also gluten-free, making it suitable for gluten-free diets.

Cottage Cheese Blueberry Cloud Bread Recipe

Print Recipe

★★★★★

4.9 from 73 reviews

This Cottage Cheese Blueberry Cloud Bread is a light, fluffy, and slightly sweet bread perfect for a healthy breakfast or snack. Featuring a blend of low-fat cottage cheese and fresh blueberries, this recipe creates a moist texture with a subtle vanilla aroma. Enhanced with optional almond flour for extra texture, it’s a low-carb alternative to traditional bread, baked to golden perfection for a delicious and satisfying treat.

Author: Stella
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 8 slices 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Base Ingredients

1 cup cottage cheese (preferably low-fat)
4 large eggs
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract

Fruit and Texture Enhancer

1 cup fresh blueberries (or frozen, thawed)
2 tablespoons almond flour (optional for added texture)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) ensuring it reaches the proper temperature before baking for even cooking.
Blend the Ingredients: In a blender or food processor, combine the cottage cheese, eggs, baking powder, salt, and vanilla extract; blend until the mixture is completely smooth and creamy.
Fold in the Blueberries: Gently fold the fresh or thawed blueberries and almond flour (if using) into the blended mixture, taking care not to crush the berries to preserve their texture.
Prepare the Baking Dish: Line a loaf pan with parchment paper or lightly grease it to prevent sticking and facilitate easy removal after baking.
Bake: Pour the batter evenly into the prepared pan and bake for 25-30 minutes or until the bread turns golden brown on top and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the bread to cool in the pan for 10 minutes to set before transferring to a wire rack for complete cooling. Slice and serve once cooled.

Notes

For a vegan alternative, substitute eggs with 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg, and replace cottage cheese with Greek yogurt or a vegan yogurt option.
Use raspberries or chopped strawberries instead of blueberries for a different fruity flavor.
Almond flour is optional but adds a pleasant texture and mild nutty flavor.
Ensure blueberries are fresh or fully thawed if using frozen to prevent excess moisture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: cottage cheese bread, blueberry bread, low carb bread, healthy breakfast, gluten free bread alternative, protein bread