The first time I made this cottage cheese blueberry cloud bread, my kitchen smelled like warm vanilla and fresh berries in under 30 minutes.
It’s a light, cottage-cheese-forward loaf that feels indulgent without the heavy crumb of traditional bread.
If you want a fast, protein-rich breakfast or snack that doubles as a low-carb swap, this is a winner.
This recipe is forgiving and quick, which makes it ideal for busy mornings or last-minute guests.
I often pair it with a smear of ricotta, a drizzle of honey, or a handful of extra fresh blueberries.
Why You’ll Love This Recipe
- Super quick: from bowl to oven in about 10 minutes.
- High-protein: cottage cheese and eggs make it filling without heavy flour.
- Low-carb and gluten-free friendly when you use almond flour.
- Versatile: tastes like a sweet, cake-like bread but behaves like a light muffin or biscuit.
The texture is a delicate balance between airy and slightly custardy. The cottage cheese keeps the crumb moist and tender while the eggs create lift and structure. Blueberries burst in little pockets of bright acidity that cut through the subtle vanilla sweetness. Overall it’s more of a soft, slightly domed cloud than a dense sliceable loaf—perfect for toasting quickly and topping.
“This cloud bread is my new weekend staple—so easy, fluffy, and the blueberries add the perfect pop. My kids devoured it!” — 5★ reader review
Key Ingredients
Cottage cheese
Cottage cheese is the backbone of this recipe. It supplies moisture, tang, and a good amount of protein that keeps the bread from being eggy. For the silkiest result, choose a small-curd, full-fat cottage cheese; if you prefer fewer lumps, blend it smooth before mixing.
Eggs
Eggs are the lift and binder here. Large eggs give structure and air when blended with the cottage cheese, so use room-temperature eggs if you can to help them incorporate evenly. Fresh eggs will also improve volume and flavor.
Almond flour
Almond flour adds body without gluten. It keeps the bread grainy-free and imparts a mild nutty softness. Blanched almond flour (not almond meal) gives the lightest, most consistent crumb—Bob’s Red Mill and Kirkland blanched almond flours are reliable brands to test.
Blueberries
Blueberries bring brightness and moisture. Use fresh berries when possible—frozen can work but may bleed into the batter and tint it purple. Smaller berries distribute more evenly through the mounds and won’t sink as readily.
Full ingredient list:
- 1 cup cottage cheese
- 3 large eggs
- 1/2 cup blueberries
- 1/4 cup almond flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
Step 1: Preheat and prepare
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper so the cloud mounds release cleanly and the bottoms stay pale and tender.
Pro Tip: Use a light-colored baking sheet for even browning; dark pans brown faster. You’ll know it’s ready when the oven reaches temperature and your parchment lies flat without bubbling.
Step 2: Blend cottage cheese and eggs
Place the cottage cheese and eggs in a mixing bowl or the jar of a blender.
Blend until the mixture is smooth and slightly frothy—no large curds should remain.
Pro Tip: If you want the silkiest texture, use an immersion blender for about 30 seconds. The batter should look homogenized and a touch airy.
Step 3: Add dry ingredients
Sprinkle in the almond flour, baking powder, and a pinch of salt.
Add the vanilla extract and stir gently until everything is evenly combined.
Pro Tip: The batter should be thick but spoonable—think thick pancake batter. If it’s too loose, let it sit 2 minutes to let almond flour hydrate.
Step 4: Fold in blueberries
Gently fold the blueberries into the batter with a rubber spatula.
Take care not to overmix, which could crush the berries and color the batter.
Pro Tip: Use smaller berries or halve larger ones so you get even pockets of fruit. You’ll know it’s ready to scoop when the blueberries are evenly distributed and the batter still holds soft peaks.
Step 5: Scoop into mounds
Spoon the batter onto the prepared sheet in 6–8 even mounds, spaced at least 1 inch apart.
Smooth the tops lightly with the back of the spoon if you want neater domes.
Pro Tip: Use an ice cream scoop for consistent sizes so they bake at the same rate. Each mound should be about 2–3 tablespoons of batter.
Step 6: Bake until set
Bake the cloud mounds for 20–25 minutes.
They should be golden on top and spring back lightly when touched.
Pro Tip: Rotate the pan halfway through baking for even color. You’ll know they’re done when a toothpick comes out mostly clean and the edges are just set.
Step 7: Cool briefly and serve
Let the cloud bread cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling slightly.
Serve warm or at room temperature with butter, cream cheese, or extra berries.
Pro Tip: Cool just enough to avoid steaming the bottoms—slightly warm is the best texture for slicing or topping.
Expert Tips for Success
- Temperature matters: Use room-temperature eggs for better incorporation and loft. Chilled eggs can cause the batter to slump and reduce rise.
- Blend for texture: If you prefer zero lumps, blitz the cottage cheese thoroughly until completely smooth. A short pulse in a food processor or blender removes curds without overworking the eggs.
- Measure almond flour properly: Scoop and level lightly; packing almond flour can make the batter heavy and dense. A kitchen scale is ideal—1/4 cup almond flour is approximately 28 grams.
- Control blueberry bleed: If using frozen berries, toss them in a teaspoon of almond flour before folding in to reduce color bleed and sinking. Thaw and pat dry if possible.
- Watch oven color: Because of the almond flour, the tops can brown quickly. If the tops brown before the centers set, tent loosely with foil for the last 5 minutes.
- Pan choice: Use a rimmed, light-colored baking sheet and parchment to ensure even baking and easy release. Nonstick pans can over-brown the bottom.
- Make ahead: The batter can be held in the fridge for up to 24 hours before baking. Resting allows almond flour to hydrate and can improve texture.
- Scaling up: For a larger batch, keep mound sizes consistent and bake on multiple sheets—rotate racks mid-bake for uniform results.
- High-altitude note: If you’re above 5,000 feet, reduce baking powder by 1/4 tsp and increase oven temp by 15°F to encourage set without over-expansion.
Storage & Freezing
Fridge storage: Place cooled cloud bread in an airtight container and refrigerate for up to 4 days.
Layer with parchment between pieces to prevent sticking and preserve the tender tops.
Reheating from fridge: Warm slices in a toaster oven at 300°F for 3–5 minutes or microwave briefly (10–12 seconds) to refresh the crumb.
For a crisp exterior, toast gently after microwaving.
Freezing: Freeze cooled cloud mounds on a baking sheet until solid, then transfer to a freezer bag or container for up to 3 months.
Separate layers with parchment to avoid clumping.
Thawing and reheating from frozen: Thaw overnight in the fridge or reheat from frozen in a 325°F oven for 8–12 minutes until warmed through.
For quick breakfasts, pop a frozen piece in the toaster oven for 6–8 minutes at medium heat.
Variations & Substitutions
Lemon-blueberry: Add 1 tsp lemon zest to the batter and finish with a light lemon glaze after cooling for a bright, bakery-style version.
If you want a citrus pairing, try pairing it with a simple ricotta spread.
Low-sugar or keto: Swap vanilla for almond extract and reduce blueberries slightly; blueberries add natural sugar—use 1/4 cup for a lower-carb option.
You already have a naturally low-carb base thanks to almond flour and cottage cheese.
Flour swaps: If you’re not allergic to gluten but want a slightly different crumb, substitute 1/4 cup oat flour for the almond flour for a heartier texture.
Note: oat flour will absorb more moisture; you may need to rest the batter briefly.
Dairy-free version: For a dairy-free experiment, try silken tofu blended in place of cottage cheese and a tablespoon of olive oil for richness.
Results will be different—so treat it as a separate recipe, not a direct swap.
Try a tropical twist: Fold in 2 tbsp of diced mango (fresh, not overly juicy) and a pinch of cardamom for a summery spin.
For more fruit-forward ideas, check this cottage cheese mango smoothie for flavor inspiration.
Frequently Asked Questions
What does cloud bread taste like?
Cloud bread is light, slightly eggy, and mildly sweet in this blueberry version. The cottage cheese gives a subtle tang and moisture, while the blueberries offer bursts of brightness. It’s more delicate than sandwich bread and works well as a soft base for spreads.
Can I make this gluten-free?
Yes—this recipe is naturally gluten-free when you use almond flour. Be sure your baking powder is labeled gluten-free if you have a severe sensitivity. The texture will be softer and less chewy than wheat-based breads.
How do I stop my blueberries from sinking?
Use small berries, gently fold them into the batter at the end, or toss frozen berries with a light dusting of almond flour. Folding just until distributed prevents the fruit from weighting down the batter.
Is this recipe high in protein?
Yes, thanks to cottage cheese and eggs. A single serving of this cloud bread provides significantly more protein than a comparable slice of white bread, making it a filling breakfast option. For more high-protein cottage cheese ideas, see this avocado cottage cheese smoothie which pairs savory flavors with the same ingredient benefits.
Can I double the recipe and bake in a pan?
You can scale the ingredients, but baking as individual mounds encourages even cooking and the signature cloud texture. If you try a pan, expect a slightly denser result and adjust bake time—start checking at 20 minutes.
How do I make the batter smoother?
Blend the cottage cheese and eggs thoroughly before adding dry ingredients, and consider a short sift or whisk of the almond flour to remove clumps. For a truly silky batter, pulse in a blender or food processor until homogenized; don’t over-blend eggs to avoid excess air loss. For more light-textured cottage cheese combinations, this blueberry goat cheese salad showcases pairing cottage cheese-style tang with fruit.
Final Thoughts
This cottage cheese blueberry cloud bread is one of those recipes I make when I want something that feels special but takes almost no time.
It’s a dependable, protein-rich option that adapts well to sweet or savory toppings—perfect for breakfast, brunch, or a portable snack.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
If you want more variations or a slightly different technique for cottage-cheese-based cloud bread, I like this take on Fluffy Cottage Cheese Cloud Bread (Easy Healthy Recipe) for comparison.
For a flourless, protein-forward alternative that leans into texture differences, see Flourless Protein Cottage Cheese Cloud Bread – All Nutritious.
For a recipe that mirrors this blueberry version with a keto focus, check out Fluffy Cottage Cheese Blueberry Cloud Bread – MyKetoPlate.
Cottage Cheese Blueberry Cloud Bread
Ingredients
Main Ingredients
- 1 cup cottage cheese Use small-curd, full-fat for best results.
- 3 large eggs Use room-temperature eggs for better incorporation.
- 1/2 cup blueberries Use fresh berries for best results.
- 1/4 cup almond flour Blanched almond flour is recommended.
- 1 tsp baking powder Ensure it is gluten-free if needed.
- 1 tsp vanilla extract Enhances flavor.
- 1 pinch salt Enhances flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mixing Ingredients
- Blend cottage cheese and eggs in a bowl or blender until smooth and frothy.
- Add almond flour, baking powder, salt, and vanilla extract; stir until combined.
Folding in Berries
- Gently fold in blueberries, being careful not to overmix.
Baking
- Spoon the batter onto the prepared sheet in 6-8 mounds, spaced at least 1 inch apart.
- Bake for 20-25 minutes until golden and springy.
Serving
- Cool for 5 minutes on the sheet, then transfer to a wire rack. Serve warm or at room temperature.
