Cottage Cheese Blueberry Cloud Bread
A light and fluffy, gluten-free bread that's high in protein, perfect for breakfast or a snack. Bursting with fresh blueberries and a custardy interior.
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.
Notes
For variations, add lemon zest for a citrusy lift or incorporate herbs and goat cheese for a savory flavor. Store in an airtight container for up to 3 days, or freeze for up to 1 month.