Cottage Cheese Blueberry Cloud

Cottage Cheese Blueberry Cloud Bread is the kind of airy treat I make when I want something high in protein but still fun and sweet enough to feel like a little bakery indulgence The combination of fluffy texture tangy cottage cheese and bursts of juicy blueberries means this bread disappears as fast as I can bake it

My kitchen always smells like a dreamy blueberry pancake house when I bake these My little ones especially love the bits of blueberry in every bite

Ingredients

• Cottage cheese: It brings creamy texture and good protein Look for full fat for the richest flavor and creamy curds
• Large eggs: They give the bread structure and that cloud-like fluff Always use fresh for best results and a cleaner taste
• Almond flour: This keeps it gluten free and adds a delicate nutty flavor Go for finely ground almond flour not almond meal for lightest results
• Baking powder: Offers a rise and gentle lift to help the bread puff up Sift if lumpy to prevent bitter pockets
• Salt: Just a pinch to balance the flavor Sea salt or kosher salt works well
• Fresh blueberries: Juicy and a touch tart Look for plump berries with no wrinkles Rinse and dry before adding
• Honey or maple syrup: Optional if you love a touch of sweetness Use pure maple syrup for smoother natural flavor
• Vanilla extract: Adds warmth and bakery bakery aroma Try real vanilla extract for the best depth

Step by Step Instructions

Prepare the Oven and Baking Sheet:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius Line a sturdy baking sheet with parchment paper so the bread does not stick and lifts right off

Blend the Wet Ingredients:

In a large mixing bowl combine the cottage cheese and eggs Whisk with energy until the mixture is smooth and creamy The cheese should fully break down leaving no obvious curds

Incorporate Dry Ingredients and Sweetener:

Add your almond flour baking powder salt optional honey or maple syrup and vanilla extract Whisk again until everything comes together in a thick but still creamy batter No dry streaks should remain

Fold in Blueberries:

Gently tip in your fresh blueberries Use a spatula and lighten your touch Fold just a few times to gently distribute the berries through the batter without crushing them

Shape the Cloud Bread:

With a large spoon or cookie scoop scoop out portions of the batter onto your parchment lined baking sheet Space them two inches apart because they will fluff and spread as they bake

Bake Until Golden:

Place the baking sheet into the center rack of your oven Bake for twenty to twenty five minutes or until each cloud is golden brown at the edges and just set in the center Do not overbake or the bread will dry

Cool and Enjoy:

Let your cloud bread rest on the baking sheet for a few minutes then gently move to a wire rack Let them cool fully which helps the texture to settle and makes them easier to peel away without sticking

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I always smile seeing the golden tops and bursting blueberries For me almond flour makes the crumb just right and my favorite bites come from the batch that is just barely kissed golden on the bottom If you ever want to bake with kids this is a perfect recipe for little helping hands

How to Store Your Cloud Bread

Store leftover cloud bread in an airtight container in the refrigerator They stay fluffy for three days and actually taste even better their second day If you want to keep them longer slide individual pieces into resealable freezer bags then freeze for up to one month Thaw overnight in the fridge or warm gently in a toaster oven in the morning

Ingredient Substitutions

If you do not have almond flour try using oat flour but expect a bit more chew and less crisp edge Goat cheese works as a tangier swap for cottage cheese For a sugar free version just skip the honey or maple syrup and rely on the blueberries’ natural sweetness

Serving Suggestions

These are so tasty fresh out of the oven but you can serve them with extra fresh berries a drizzle of nut butter or whipped Greek yogurt For brunch try using two as the bread for a breakfast sandwich with eggs or a swipe of berry jam They also make a great after school snack with a glass of milk

Little History of Cloud Bread

Cloud bread is not new but it became a big food trend for those who want low carb but still love the ritual of bread baking This version leans a bit more into breakfast and dessert territory like a cross between soufflé and a blueberry muffin Yet every family brings their own twist For us the tradition is baking a double batch on summer mornings when blueberries are bursting fresh

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Frequently Asked Questions

→ What texture does this bread have?

It is fluffy, light, and slightly moist with a tender, cloud-like crumb thanks to cottage cheese and whipped eggs.

→ Can I substitute cottage cheese with another ingredient?

Greek yogurt or ricotta cheese can work, but cottage cheese provides the best airy texture and mild flavor.

→ How should I serve this bread?

Enjoy it warm or at room temperature. It pairs well with fresh fruit, a drizzle of honey, or a touch of butter.

→ Is this bread gluten-free?

Yes, almond flour is naturally gluten-free, making this a great option for those avoiding wheat.

→ How do I store leftovers?

Store cooled pieces in an airtight container in the fridge for up to 3 days. Warm briefly before serving.