Are you searching for a breakfast recipe that will completely revolutionise your mornings? We think we’ve found the perfect one, and it’s a viral sensation for a very good reason. This Cottage Cheese Blueberry Cloud Bread Recipe is a true delight. Picture a protein-rich, fluffy pillow of bread, light as a feather, boasting a delicate, creamy flavour with sweet bursts of fresh blueberry. It’s a unique bake, sitting somewhere between a pancake and a meringue. We believe this is more than just a recipe; it’s a whole new way to enjoy a healthy breakfast. We’re here to walk you through crafting these airy, delicious rounds, which are ideal for a wholesome start to the day, a midday snack, or even a light dessert. Move over, dense loaves; this is the future of low-carb, high-protein baking.

Why You’ll Love This Recipe

• It has an exceptionally light and fluffy texture that simply melts in your mouth, offering a beautiful contrast between the creamy cottage cheese foundation and the juicy pops of fresh blueberry.
• This recipe is wonderfully straightforward and quick to prepare, needing only a few simple ingredients and taking less than 30 minutes from start to finish.
• Loaded with protein from the eggs and cottage cheese, this bread is naturally gluten-free and low in carbs, making it a superb, healthy substitute for traditional bread.
• It’s incredibly versatile! We enjoy it on its own, lightly toasted, or topped with Greek yoghurt and a little honey for a deeply satisfying treat at any time of day.

Ingredients

• 3 large free-range eggs, separated
• 180g full-fat smooth cottage cheese
• 1/4 teaspoon cream of tartar
• 1 tablespoon maple syrup (or your preferred liquid sweetener)
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 80g fresh blueberries
• Optional: Icing sugar for a light dusting before serving

Instructions

1. Get Prepared: To begin, let’s get everything organised. We’ll start by preheating our oven to 150°C (130°C Fan / Gas Mark 2). Next, line a large baking tray with parchment paper. This is a vital step to ensure our delicate cloud bread doesn’t stick.
2. Separate the Eggs: You’ll need to carefully separate the egg whites from the yolks, placing them into two separate, spotlessly clean bowls. It is absolutely essential that no yolk contaminates the whites, as any fat can stop them from whipping up properly.
3. Whip the Egg Whites: With an electric hand mixer or a stand mixer fitted with a whisk, beat the egg whites on a medium speed. As soon as they turn foamy, we’ll add the cream of tartar. Continue whisking on high speed until you have stiff, glossy peaks. A good test is to turn the bowl upside down; if the whites don’t move, they’re ready!
4. Make the Base: In the bowl with the egg yolks, add the smooth cottage cheese, maple syrup, vanilla extract, and salt. We’ll use the same mixer to blend these ingredients until the mixture is perfectly smooth and creamy, with no cottage cheese lumps visible.
5. Fold Gently: This is the secret to achieving that wonderfully light texture. First, we take a large dollop of the whipped egg whites and stir it into the yolk mixture to lighten it. Then, we gently tip the rest of the egg whites into the yolk bowl. Using a spatula, we carefully fold the two together with a “cutting and folding” motion until they are just combined. It’s crucial not to over-mix and knock out the air.
6. Add the Berries: Gently fold in the fresh blueberries. We aim to do this with just a few turns of the spatula to keep them from sinking or colouring the whole batter.
7. Shape the Clouds: We use a large spoon or an ice cream scoop to portion out 6-8 even mounds of batter onto our prepared baking tray. Remember to leave a bit of space between each one, as they will spread a little while baking.
8. Bake to Perfection: Place the tray into the preheated oven and bake for 20-25 minutes. The cloud bread is done when it’s puffed up, beautifully golden on top, and feels firm when gently prodded. We recommend not opening the oven door during baking to avoid any deflation.
9. Cool and Enjoy: Remove the tray from the oven and allow the cloud bread to cool on the parchment for a moment before moving them to a wire rack to cool down completely. They will settle a bit as they cool, which is completely expected. They are delicious served warm or at room temperature.

Tips for Success

Creating the perfect cloud bread is all in the technique, and we’re delighted to share our best tips. The real magic is in the egg whites. We must ensure our mixing bowl and beaters are impeccably clean and dry, as even a minuscule amount of grease can prevent a good meringue from forming. When folding the yolk base into the whites, be incredibly gentle. Our main goal is to retain as much air in the batter as we possibly can. Over-mixing is the biggest foe of fluffiness!

We’ve used fresh blueberries for this recipe, but frozen ones are a good substitute. If you’re using frozen berries, there’s no need to defrost them. We suggest tossing them in a pinch of cornflour before adding them to the batter; this helps stop their colour from bleeding too much.

Finally, being patient while they cool is essential. The texture of cloud bread evolves as it cools, becoming less ‘eggy’ and more like a soft, delicate bread. While they are lovely straight from the oven, allowing them to cool completely helps the structure to set properly. If you fancy a more decadent dessert another day, you might enjoy our recipe for Peach Crumb Cheesecake.

Serving and Storage

These cottage cheese blueberry clouds are scrumptious on their own, but they also make a wonderful base for other flavours. For a classic breakfast, we adore topping them with a spoonful of thick Greek yoghurt, a light drizzle of honey, and some extra fresh berries. They are also marvellous with a spread of almond butter or a lemon-infused cream cheese frosting for a more indulgent treat.

Due to the high egg and dairy content, it’s best to keep any leftovers in an airtight container in the fridge. They’ll last for up to three days, although we think they’re at their absolute best on the day they’re baked. You can eat them cold from the fridge or pop them in a toaster oven for a minute to restore some of their softness.

Frequently Asked Questions

We are completely charmed by this Cottage Cheese Blueberry Cloud Bread Recipe, and we are sure you will be as well. It offers a wonderfully simple, nutritious, and tasty way to reap the benefits of protein-packed cottage cheese in a fun, new format. Whether you’re after a new breakfast favourite, a low-carb snack, or a gluten-free bread option, this recipe ticks every box. Give it a try, and do let us know how you get on in the comments section. We truly love to see your kitchen creations!

Recipe Card

Print Recipe
Pin Recipe

Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 3 large free-range eggs, separated
• 180g full-fat smooth cottage cheese
• 1/4 teaspoon cream of tartar
• 1 tablespoon maple syrup (or your preferred liquid sweetener)
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 80g fresh blueberries
• Optional: Icing sugar for a light dusting before serving

Instructions

1. Preheat your oven to 150°C (130°C Fan / Gas Mark 2) and line a large baking tray with parchment paper.
2. Carefully separate the egg whites from the yolks into two clean, dry mixing bowls.
3. Using an electric mixer, beat the egg whites until foamy. Add the cream of tartar and continue to whisk on high speed until stiff, glossy peaks form.
4. In the second bowl, blend the egg yolks, smooth cottage cheese, maple syrup, vanilla extract, and salt until completely smooth.
5. Gently fold the whipped egg whites into the yolk mixture in two stages until just combined, being careful not to over-mix.
6. Carefully fold the fresh blueberries into the batter.
7. Spoon 6-8 even mounds of the batter onto your prepared baking tray, leaving space between them.
8. Bake for 20-25 minutes, or until puffed, golden brown, and firm to the touch.
9. Let the cloud bread cool on the tray for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

`);win.document.close();win.focus();win.print()})})})