Introduction

Cottage Cheese Blueberry Cloud Bread is a light, fluffy, and slightly sweet bread perfect for a healthy snack or breakfast. This grain-free recipe combines creamy cottage cheese with fresh blueberries for a unique, tender treat you’ll love.

A round, golden-brown blueberry bread with a soft, fluffy texture sits on a wooden board. The bread has irregular, puffy sections with shiny, slightly darker browned tops, and deep purple blueberries are scattered in clusters, some sinking into the dough and others sitting on top with a juicy, glossy look. In the background, there is a white cup of coffee and a white bowl filled with fresh blueberries, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cottage cheese
3 large eggs
1/4 cup almond flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup fresh blueberries
1 tablespoon honey or maple syrup (optional for sweetness)
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, combine the cottage cheese and eggs. Whisk until smooth and well blended.
Step 3: Add the almond flour, baking powder, salt, honey or maple syrup (if using), and vanilla extract to the bowl. Mix until all ingredients are fully incorporated.
Step 4: Gently fold in the fresh blueberries, being careful not to crush them.
Step 5: Using a spoon or a cookie scoop, drop dollops of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
Step 6: Bake in the preheated oven for 20-25 minutes, or until the cloud bread is golden brown and set in the center.
Step 7: Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Make sure to gently fold in the blueberries to keep them whole and prevent the batter from turning purple.
For a nut-free version, substitute almond flour with oat flour or coconut flour, adjusting quantity as needed for consistency.
Add a teaspoon of lemon zest for a fresh citrus twist.
Serve with a spread of cream cheese or natural nut butter for extra flavor and richness.

Storage

Store the cloud bread in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster oven or microwave for 15-20 seconds before serving to bring back softness.

How to Serve

The image shows a single round blueberry bread with a golden brown crust, made up of seven soft dough sections each embedded with plump blueberries, some of which have burst releasing dark purple juice. The dough is white and fluffy with a slightly shiny surface on top. It sits on a wooden round board placed on a white marbled surface. In the background, there is a white cup and a white bowl filled with fresh blueberries, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries but be sure to thaw and drain them well to prevent excess moisture from affecting the bread texture.

Is this recipe gluten-free?

Yes, this recipe uses almond flour which is naturally gluten-free, making it suitable for gluten-free diets.

Cottage Cheese Blueberry Cloud Bread Recipe

Print Recipe

★★★★★

4.7 from 51 reviews

This Cottage Cheese Blueberry Cloud Bread is a light, fluffy, and protein-packed bread alternative perfect for a low-carb breakfast or snack. Made with simple ingredients like cottage cheese, eggs, and fresh blueberries, this recipe yields a naturally sweet and moist bread with a delightful burst of blueberry flavor. It’s gluten-free, grain-free, and easy to prepare, making it an excellent choice for those seeking a nutritious, delicious, and quick homemade bread option.

Author: zara
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 8 servings 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Base Ingredients

1 cup cottage cheese
3 large eggs
1/4 cup almond flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract

Additional Ingredients

1/2 cup fresh blueberries
1 tablespoon honey or maple syrup (optional for sweetness)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, combine the cottage cheese and eggs. Whisk them together until the mixture is smooth and fully blended.
Add Dry Ingredients and Sweeteners: Add the almond flour, baking powder, salt, honey or maple syrup (if using), and vanilla extract to the bowl. Mix thoroughly until all ingredients are fully incorporated into a batter.
Fold in Blueberries: Gently fold in the fresh blueberries, taking care not to crush them, to keep whole berries intact within the batter.
Portion Batter: Using a spoon or a cookie scoop, drop dollops of the batter onto the prepared baking sheet. Space each dollop about 2 inches apart to allow for slight spreading.
Bake: Bake the dollops in the preheated oven for 20-25 minutes, or until the cloud bread is golden brown on top and set in the center.
Cool: Remove the baking sheet from the oven and let the breads cool for a few minutes on the sheet before transferring them to a wire rack to cool completely. This helps the texture set properly.

Notes

For a sweeter cloud bread, add the honey or maple syrup, or omit it for a less sweet version.
You can replace almond flour with another low-carb flour alternative, but almond flour works best for texture.
Be gentle when folding in blueberries to prevent them from bursting and coloring the batter too much.
Store leftover cloud bread in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a toaster or oven before serving for best texture.

Keywords: cloud bread, cottage cheese bread, blueberry bread, gluten free bread, low carb bread, protein bread, almond flour bread, healthy bread, breakfast bread