Fluffy Blueberry Cottage Cheese Cloud Loaves
A light and airy breakfast loaf made with cottage cheese, almond flour, and fresh blueberries, offering a protein-rich, slightly sweet option for any meal.
Ingredients
Dry Ingredients
- 2 cups Almond flour Use blanched almond flour for best results.
- 1 teaspoon Baking powder Ensure it's evenly distributed.
- 1/2 teaspoon Salt A pinch to enhance flavor.
Wet Ingredients
- 1 cup Cottage cheese Use small-curd for smoother texture.
- 4 large Eggs Use room temperature for best incorporation.
- 1/4 cup Honey or maple syrup Adjust to taste but don't exceed 1/3 cup.
- 1/2 teaspoon Vanilla extract For added flavor.
Add-ins
- 1 cup Fresh blueberries If using frozen, toss with almond flour to prevent sinking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
- In a large mixing bowl, whisk together the cottage cheese, eggs, honey or maple syrup, and vanilla extract until smooth.
- In another bowl, whisk together the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the fresh blueberries, being careful not to burst them.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30–35 minutes until golden and a toothpick comes out clean.
Cooling & Serving
- Let the loaf cool in the pan for 10–15 minutes, then cool completely on a wire rack before slicing.
Notes
For best texture, wrap cooled slices individually in parchment. Can freeze slices for up to 3 months.