Introduction

Cottage Cheese Blueberry Cloud Bread is a light and fluffy treat that’s perfect for breakfast or a healthy snack. It combines creamy cottage cheese with fresh blueberries for a subtly sweet and moist texture. This simple recipe is easy to make and sure to impress.

The image shows a wooden plate lined with white paper, filled with seven round, golden-brown pastries topped with visible dark purple blueberry spots, giving a slightly glossy and baked texture. Each pastry has a light, fluffy appearance with some uneven surface showing baked cheese or dough that has browned in places. A few fresh blueberries are scattered around the pastries on the plate. In the background, there is a small white bowl filled with more blueberries, all placed on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cottage cheese (preferably low-fat)
4 large eggs
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 cup fresh blueberries (or frozen, thawed)
2 tablespoons almond flour (optional for added texture)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a blender or food processor, combine the cottage cheese, eggs, baking powder, salt, and vanilla extract. Blend until the mixture is smooth and well combined.
Step 3: Gently fold the blueberries and almond flour (if using) into the blended batter to keep the fruit intact.
Step 4: Prepare a loaf pan by lining it with parchment paper or lightly greasing it to prevent sticking.
Step 5: Pour the batter into the prepared pan and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 6: Allow the bread to cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely before slicing and serving.

Tips & Variations

For a different flavor, substitute the cottage cheese with Greek yogurt.
To make this recipe vegan, replace each egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit until thickened).
Swap blueberries for raspberries or chopped strawberries for a fresh variation.
Adding almond flour provides extra texture and helps absorb some moisture, improving the bread’s structure.

Storage

Store leftover cloud bread in an airtight container in the refrigerator for up to 3 days. It can be reheated gently in a toaster oven or microwave for a few seconds, but it’s best enjoyed fresh for maximum fluffiness.

How to Serve

The image shows a stack of three thick, golden-brown blueberry pancakes on a white marbled surface. Each pancake has a light, fluffy texture with blueberries visible inside and on top, some of which are slightly bursting with juice. The stack looks soft and warm, with blueberries scattered around the base. The colors mainly include the warm golden tones of cooked pancake edges and the dark blue and purple of the fresh blueberries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work well. Just make sure to thaw and drain them to avoid excess moisture in the batter.

Is this bread gluten-free?

Yes, this recipe is naturally gluten-free when using almond flour or omitting it, making it a great option for gluten-sensitive diets.

Cottage Cheese Blueberry Cloud Bread Recipe

Print Recipe

★★★★★

4.9 from 83 reviews

This Cottage Cheese Blueberry Cloud Bread is a light, fluffy, and low-carb alternative to traditional bread, infused with fresh blueberries and a hint of vanilla. Perfect for a healthy breakfast or snack, it combines the protein goodness of cottage cheese and eggs with a delicate, airy texture and a subtle sweetness from the berries.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 40 minutes
Yield: 8 slices 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Main Ingredients

1 cup cottage cheese (preferably low-fat)
4 large eggs
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 cup fresh blueberries (or frozen, thawed)
2 tablespoons almond flour (optional for added texture)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cloud bread evenly.
Blend the Ingredients: In a blender or food processor, combine the cottage cheese, eggs, baking powder, salt, and vanilla extract. Blend until the mixture is completely smooth and homogeneous, which creates the base for the fluffy bread.
Fold in the Blueberries: Gently fold in the fresh or thawed blueberries along with the almond flour if using. Be careful not to overmix to keep the batter light and to prevent crushing the berries.
Prepare the Baking Dish: Line a loaf pan with parchment paper or lightly grease it to prevent sticking, allowing for easy removal once baked.
Bake: Pour the batter evenly into the prepared loaf pan and bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the cloud bread to cool in the pan for 10 minutes to set properly, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

You can substitute Greek yogurt for cottage cheese for a different flavor and texture.
For a vegan alternative to eggs, replace each egg with 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water.
Feel free to swap blueberries with raspberries or chopped strawberries for variety.
Using almond flour is optional but adds a nice texture and slight nuttiness.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Cloud Bread, Cottage Cheese Bread, Blueberry Bread, Low-Carb Bread, Healthy Breakfast, Gluten Free Bread Alternative