Introduction

This Cottage Cheese Blueberry Cloud Bread is a light and fluffy treat that’s perfect for breakfast or a snack. Bursting with fresh blueberries and a hint of vanilla, it offers a healthy twist on traditional bread. Plus, it’s easy to make and naturally protein-packed.

A close-up of seven blueberry buns stacked on a round wooden plate lined with white parchment paper. Each bun has a golden brown top with glossy, slightly crispy texture, showing dark purple blueberry spots bursting through the soft, white dough beneath. Around the plate, several loose fresh blueberries add a deep blue contrast. In the background, a white bowl filled with more blueberries sits blurred. The scene is set 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 your 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 well combined.
Step 3: Gently fold in the blueberries and almond flour, if you’re using it, to keep the batter airy and the berries intact.
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 bread is golden brown and a toothpick inserted in the center comes out clean.
Step 6: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

For a different flavor, substitute cottage cheese with Greek yogurt.
You can make a vegan version by replacing each egg with 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water.
Try raspberries or chopped strawberries instead of blueberries for a different fruity twist.
If you prefer a denser texture, omit the almond flour or try adding a tablespoon of coconut flour instead.

Storage

Store the cloud bread in an airtight container in the refrigerator for up to 3 days. To enjoy warm bread, reheat slices in a toaster or microwave for 15-20 seconds. You can also freeze slices separated by parchment paper and thaw as needed.

How to Serve

A pile of seven golden brown scones with a shiny, slightly crispy top and embedded dark purple blueberries inside each scone sits on a white paper-lined wooden tray. The scones have a soft, slightly rough texture with visible juicy blueberries punctuating their surface. Scattered around the tray and in a small white bowl in the background are fresh dark blue blueberries, adding a vibrant contrast. The scene is set on a white marbled textured surface, emphasizing the warm colors of the scones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work well. Make sure to thaw and drain them slightly before folding into the batter to avoid excess moisture.

Is this bread gluten-free?

Yes, this recipe is naturally gluten-free, especially if you use almond flour or omit it. Just be sure to check that all ingredients, like baking powder, are gluten-free certified.

Cottage Cheese Blueberry Cloud Bread Recipe

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★★★★★

4.4 from 140 reviews

This Cottage Cheese Blueberry Cloud Bread is a light, fluffy, and protein-rich bread alternative that combines the creamy texture of cottage cheese with the burst of fresh blueberries. Perfect for a low-carb, gluten-free snack or breakfast option, it’s simple to make and baked to golden perfection.

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

Ingredients

Scale

Main 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)

Optional Substitutions

Greek yogurt (in place of cottage cheese for a different flavor)
Flaxseed meal (1 tbsp flaxseed meal + 2.5 tbsp water = 1 egg) for a vegan egg substitute
Raspberries or chopped strawberries (alternative to blueberries)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the cloud bread evenly.
Blend the Ingredients: In a blender or food processor, combine the low-fat cottage cheese, eggs, baking powder, salt, and vanilla extract. Blend the mixture until it becomes completely smooth to create a uniform batter.
Fold in the Blueberries: Gently fold the fresh or thawed blueberries into the batter along with the almond flour if using. This will add texture and flavor without breaking the blueberries.
Prepare the Baking Dish: Line a loaf pan with parchment paper or lightly grease it to prevent sticking. This ensures easy removal of the baked cloud bread.
Bake: Pour the batter into the prepared pan and place it in the oven. Bake for 25-30 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.

Notes

For a vegan version, substitute eggs with flaxseed meal mixed with water and use dairy-free yogurt instead of cottage cheese.
Almond flour adds optional texture and a slight nutty flavor.
Fresh blueberries are preferred, but frozen (thawed) can be used.
This bread is best consumed within 2-3 days when stored in an airtight container in the refrigerator.
Ensure the batter is well blended for the fluffiest texture.

Keywords: cottage cheese bread, blueberry cloud bread, low-fat bread, gluten-free bread, protein-rich bread, baked cloud bread, healthy snack