Cottage Cheese Blueberry Cloud Bread
A light and airy bread made with cottage cheese and blueberries, perfect for breakfast or a snack.
Ingredients
Main Ingredients
- 1 cup cottage cheese Use full-fat for richer taste; blends smooth better when small-curd.
- 3 large eggs Room temperature for best results.
- 1/2 teaspoon baking powder Ensure it's fresh for best results.
- 1 cup almond flour Measure by weight where possible for accuracy.
- 1/2 cup blueberries Fresh preferred; toss frozen in flour to prevent sinking.
- to taste salt Adjust based on preference.
- to taste sweetener (optional) Adjust sweetness to your liking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment or grease a loaf pan.
- Measure and ready your ingredients before mixing the batter.
Mix Batter
- In a blender, blend the cottage cheese and eggs until mostly smooth.
- Fold in the almond flour, baking powder, salt, and sweetener until just combined.
Add Blueberries
- Gently fold in the blueberries, being careful not to break them.
- Pour the batter onto the prepared sheet or into the loaf pan and smooth the top.
Bake
- Bake for 20–30 minutes for freeform loaves or 30–40 minutes in a loaf pan until golden and set.
- Use a toothpick to check for doneness; it should come out mostly clean.
Cooling and Serving
- Cool the bread for 10–15 minutes before slicing to let it firm up.
- Serve warm or at room temperature with ricotta or honey.
Notes
For best results, use small-curd cottage cheese and fresh blueberries. You can store cooled slices in an airtight container for up to 4 days or freeze for later use.