The first time I made this cottage cheese blueberry cloud bread it came out so light and pillowy I thought I’d baked air.
It’s a quick, gluten-free way to get a protein boost without a heavy texture — perfect for breakfast or a snack.
If you like a slightly sweet, custardy interior with little bursts of fresh blueberry, this is the one to bookmark.
I sometimes serve it with yogurt and a drizzle of honey, or toast it gently and add smashed avocado for a savory twist.
If you want smoothie ideas to pair with this, try my cottage cheese blueberry smoothie for a matching flavor profile.
Why You’ll Love This Recipe
- Fluffy, cloud-like texture that’s surprisingly stable for a meringue-style bread.
- High in protein thanks to cottage cheese and eggs, making it a satisfying breakfast or post-workout snack.
- Naturally gluten-free and low-carb friendly when you use arrowroot or stick with cornstarch sparingly.
- Ready in about 40 minutes from start to finish with minimal, pantry-friendly ingredients.
This bread is light but not fragile — the blended cottage cheese and whipped egg whites create a tender crumb that bounces back when pressed. The tiny cornstarch/arrowroot addition gives structure so the rounds rise and hold shape, while the cottage cheese gives a slightly tangy, moist richness that pairs beautifully with the burst of fresh blueberries.
“Made these on a whim and my family asked for them every weekend after. So soft and full of flavor — perfect for a quick protein-rich breakfast!” — Jenna, reader
Key Ingredients
Cottage cheese (1/2 cup, blended smooth)
Blending cottage cheese until silky removes lumps and creates a custardy base that mixes easily with yolks. Use full-fat cottage cheese for richer flavor and softer crumb; low-fat versions work, but expect a slightly drier texture. For a super-smooth finish, run it through a small blender or high-speed magic bullet for 20–30 seconds.
Eggs (3 large, separated)
Eggs are the backbone of this recipe: the yolks add richness and the whites, when whipped to stiff peaks, provide lift and that cloud-like structure. Fresh eggs whip better and usually give a more stable meringue; if your whites are watery, make sure bowls and beaters are absolutely grease-free.
Arrowroot powder or cornstarch (2 tbsp)
A small amount of starch stabilizes the batter without gluten, giving the rounds a delicate but resilient structure. Arrowroot is slightly lighter in texture and a good swap if you prefer a grain-free option; cornstarch is common and perfectly fine here.
Fresh blueberries (1/2 cup)
Use ripe, firm blueberries for little pops of jammy flavor. If berries are very large, consider halving them so they distribute evenly and don’t weigh down the batter.
Full ingredient list:
- 1/2 cup cottage cheese (blended smooth)
- 3 large eggs (separated)
- 1 tbsp honey or maple syrup (optional)
- 1 tsp vanilla extract
- 2 tbsp cornstarch or arrowroot powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup fresh blueberries
Step-by-Step Instructions
Step 1: Preheat and prep
Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper so the rounds release cleanly.
Pro Tip: Use a silicone baking mat under parchment if you want extra nonstick security and even browning.
Step 2: Whip the egg whites
In a clean, dry bowl, beat the egg whites with the salt and baking powder until stiff peaks form. Beat on medium-high until peaks stand straight but aren’t grainy.
Pro Tip: The moment the bowl is inverted and the whites don’t slip, you know they’re whipped enough. Any trace of yolk or grease will prevent stiff peaks, so separate eggs carefully.
Step 3: Blend the base
In a blender, combine the cottage cheese, egg yolks, honey or maple syrup (if using), vanilla, and cornstarch. Blend until completely smooth and homogenous, about 20–30 seconds.
Pro Tip: The smoother this base, the less deflation when folding in egg whites — no cottage cheese lumps should be visible.
Step 4: Fold gently to keep it airy
Gently fold a third of the whipped egg whites into the blended cottage cheese mixture to lighten it. Then carefully fold in the remaining whites in two additions to preserve the air. Use wide strokes and scrape the bowl, lifting from the bottom — don’t stir.
Pro Tip: Stop folding as soon as streaks disappear; over-folding knocks out the air and yields a denser result.
Step 5: Add the blueberries and portion
Fold in the blueberries gently, or scoop rounds of batter onto the prepared sheet and scatter berries on top if you prefer visible bursts. Use a large spoon or ice cream scoop to make evenly sized rounds. Leave space between them for expansion.
Pro Tip: If your blueberries are wet, pat them dry first so they don’t color the batter too much.
Step 6: Bake until golden and springy
Bake the rounds for 25–30 minutes until golden on top and springy to the touch. Remove and let cool completely on a rack before serving to help them set.
Pro Tip: They’ll feel slightly soft at first but should firm as they cool; if they collapse a lot, they were likely under-folded or the whites lost stability.
Expert Tips for Success
– Use room-temperature eggs for best volume. Cold whites take longer to whip and won’t reach the same height.
– Ensure your mixing bowl and beaters are perfectly clean and dry; even a trace of oil prevents whites from forming stiff peaks.
– If your kitchen is humid, increase oven time by a few minutes and cool them on a rack to help moisture escape.
– Measure the cornstarch/arrowroot precisely; too much makes the rounds gummy, too little leaves them fragile. Use a spoon to level the tablespoon.
– For stability, add the baking powder directly to the whites before whipping; it helps strengthen the meringue and promotes gentle rise.
– Reserve a small spoonful of whipped whites to dollop on top of each round before baking if you want an extra puffy crown.
– Gently fold rather than stir — use broad strokes and rotate the bowl to keep as much air as possible.
– If you prefer a sweeter bread, increase honey/maple to 1.5 tablespoons, but be aware added sugar can weigh the batter slightly.
– To test doneness, press the center gently; it should spring back without indenting deeply. A toothpick should come out mostly clean with a tiny bit of moist crumb.
Storage & Freezing
Fridge storage:
Once completely cooled, store cloud bread in an airtight container in the refrigerator for up to 3 days. Line the container with a paper towel to absorb any extra moisture and keep the bottoms from becoming soggy. Reheat gently in a toaster oven or oven at 300°F (150°C) for 4–6 minutes to refresh the exterior.
Freezer storage:
Flash-freeze the rounds on a baking sheet for an hour, then transfer to a freezer-safe bag or container for up to 1 month. Separate layers with parchment to prevent sticking. Thaw in the fridge overnight, then reheat in a low oven or toaster oven until warm.
Reheating tips:
Avoid the microwave if you want to maintain the texture — microwaving can make them rubbery. A low, dry heat method restores the exterior crispness and light interior best.
Variations & Substitutions
Blueberry-lemon:
Add 1 tsp lemon zest to the blended base and fold in blueberries as directed for a brighter, citrusy lift. The lemon balances the tang of cottage cheese beautifully.
Savory herb & goat cheese:
Skip the honey and vanilla, stir in 2 tbsp chopped chives and 1 tbsp finely grated parmesan, and press small crumbles of goat cheese on top before baking. If you like savory salads, consider pairing slices with a blueberry goat cheese salad for a pleasing contrast.
Dairy swap & grain-free option:
If you’re avoiding corn, use arrowroot powder one-for-one. For lower lactose, try a lactose-free cottage cheese or strain regular cottage cheese briefly to tighten the curd.
Tropical twist:
Fold in some finely diced mango (drain if particularly juicy) and a touch of lime zest. If you enjoy fruity blends, try it alongside my cottage cheese mango smoothie for a complementary breakfast.
Frequently Asked Questions
Q: Can I make this without cottage cheese?
A: The cottage cheese provides moisture, tang, and protein; replacing it changes texture significantly. For a similar result, you can try blended ricotta (same volume) for a slightly milder flavor, though the crumb may be a touch denser.
Q: Is cloud bread keto-friendly?
A: This version is lower-carb than traditional bread, especially if you omit honey. The cornstarch does add carbs, so for a stricter keto approach use 2 tbsp arrowroot replaced with 1–2 tbsp powdered erythritol combined with 1 tbsp coconut flour — but expect a slightly different texture.
Q: Why did my cloud bread deflate after baking?
A: Common reasons: over-folding the egg whites and letting air escape, under-whipping the whites so they weren’t stable, or adding too-heavy mix-ins that weigh the batter down. Ensure whites are stiff and folding is gentle.
Q: Can I make larger loaves instead of rounds?
A: You can, but larger loaves take longer to bake and are more prone to collapse if air pockets are uneven. If you do, bake at the same temperature and increase time, testing for springiness in the center.
Q: How do I get more browning on top?
A: A light brush of melted butter or oil before baking helps, as does switching to the upper rack in the last 3–5 minutes. Be mindful not to overbake; a darker top can dry the interior.
Final Thoughts
This cottage cheese blueberry cloud bread is one of those recipes that feels fancy but comes together fast.
It’s a reliable, protein-rich, gluten-free option that can be sweet or savory depending on how you season it.
Conclusion
For another take on the same style of loaf, check out this take on Fluffy Cottage Cheese Cloud Bread (Easy Healthy Recipe) which offers alternative mix-ins.
If you want a lower-sugar variant with excellent write-up and troubleshooting notes, see the Cottage Cheese Cloud Bread – Sugar Free Londoner post.
For inspiration on using cottage cheese across meals, browse these 50 Cottage Cheese High Protein Recipes – Whole Lotta Yum for pairing ideas.
If you make this, please leave a star rating in the recipe card below and pin it to Pinterest so other people can find this light, protein-packed loaf.
And if you try a savory version, tell me your favorite toppings — I read every comment.
Cottage Cheese Blueberry Cloud Bread
Ingredients
For the batter
- 1/2 cup cottage cheese (blended smooth) Use full-fat for richer flavor.
- 3 large eggs (separated) Fresh eggs whip better for stability.
- 1 tbsp honey or maple syrup (optional) For added sweetness, adjust to preference.
- 1 tsp vanilla extract Enhances flavor.
- 2 tbsp cornstarch or arrowroot powder Arrowroot is a gluten-free option.
- 1/2 tsp baking powder Helps with the rise.
- 1/4 tsp salt Enhances flavor.
- 1/2 cup fresh blueberries Use ripe, firm berries for best results.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a clean bowl, whip the egg whites with salt and baking powder until stiff peaks form.
- Blend the cottage cheese, egg yolks, honey or maple syrup, vanilla, and cornstarch until completely smooth.
- Gently fold in a third of the whipped egg whites into the cottage cheese mixture, then fold in the remaining whites.
- Fold in the blueberries gently or scoop the batter onto the baking sheet and scatter berries on top.
- Bake for 25–30 minutes until golden and springy. Let cool completely before serving.
