Are cottage cheese and blueberries good for you?

Yes, they’re a power duo. Cottage cheese offers protein, calcium, and essential nutrients, while blueberries are rich in antioxidants and fiber. When combined in blueberry cloud cottage cheese bread, they create a breakfast that supports your body and tastes like a treat.

Why isn’t my cloud bread turning out fluffy?

If your bread lacks fluff, it’s likely due to under-whipped egg whites or rough mixing. Make sure your whites are whipped until stiff and shiny, then fold them gently into the yolk base. Preserving the air is key to getting that signature cloud texture in blueberry cloud cottage cheese bread.

How do I stop blueberries from sinking?

Lightly dust the blueberries with coconut flour before mixing them into the batter. This quick trick helps suspend the berries throughout the loaf, preventing them from sinking as your blueberry cloud cottage cheese bread bakes.

What’s the role of cottage cheese in baking?

Cottage cheese contributes protein, richness, and moisture, along with a subtle tang that enhances flavor. It creates a soft, tender structure in the bread—making it an ideal base for flourless recipes like blueberry cloud cottage cheese bread.

Blueberry Cloud Cottage Cheese Bread – 7 Benefits of This Fluffy Favorite

Description

This blueberry cloud cottage cheese bread is light, naturally sweet, and packed with protein. A fluffy, low-carb option perfect for breakfast or snacking.

Ingredients

Scale

3 large eggs, separated
½ cup full-fat cottage cheese
¼ tsp cream of tartar
1 tbsp honey or maple syrup (optional)
1 tbsp coconut flour (for stability)
⅓ cup fresh blueberries
Pinch of salt
½ tsp vanilla extract or lemon zest (optional)

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Instructions

Preheat oven to 300°F (150°C) and line baking pan with parchment.
Beat egg yolks with cottage cheese, sweetener, and vanilla.
Whip egg whites with cream of tartar until stiff peaks form.
Gently fold whites into yolk mixture with a spatula.
Dust blueberries with coconut flour and fold them in carefully.
Spoon batter into lined pan and shape gently.
Bake for 25–30 minutes or until top is golden and springy.
Cool 5–10 minutes before slicing; serve warm or chilled.

Notes

Store leftovers in fridge up to 3 days or freeze slices.
Try with Greek yogurt or nut butter for added protein.
Add lemon zest, cinnamon, or nuts for variations.

Prep Time: 10 minutes
Cook Time: 30 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 95
Sugar: 3g
Sodium: 140mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 7g
Cholesterol: 105mg