Introduction

Discover the airy delight of Cheese Blueberry Cloud Bread, a fluffy, moist treat that feels almost like cheesecake. It’s easy to make and combines the creamy tang of cottage cheese with the sweet burst of fresh blueberries for a unique, satisfying snack or breakfast.

The image shows close-up of several round, golden-brown baked scones filled with fresh blueberries. Each scone has a soft, fluffy texture with a slightly crispy top, dotted with dark purple blueberries that burst with juice. The scones are stacked close together, some overlapping, on a white marbled surface. The light highlights the contrast between the warm toast color of the scone tops and the deep purple of the fruit. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cottage cheese (creamy, full-fat or low-fat)
3 large eggs (separated)

2 tbsp honey or maple syrup (optional, for sweetness)
1 tsp vanilla extract

1 tbsp cornstarch (or arrowroot powder, for structure)
½ tsp baking powder

Pinch of salt
½ cup fresh blueberries (plus extra for topping)

Instructions

Step 1: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

Step 2: In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
Step 3: Add the baking powder to the egg whites and continue whipping until stiff peaks form.
Step 4: In a blender or food processor, blend the cottage cheese, egg yolks, honey, vanilla extract, and cornstarch until smooth.

Step 5: Gently fold the whipped egg whites into the cottage cheese mixture, taking care to keep the batter airy.
Step 6: Add the ½ cup of fresh blueberries and fold gently to combine them without deflating the mixture.
Step 7: Scoop the batter onto the prepared baking sheet in thick rounds or spread in a baking dish about 1 inch thick.

Step 8: Top with extra blueberries for a beautiful finish.
Step 9: Bake for 25–30 minutes until the tops are golden brown and the center is set.
Step 10: Allow the cloud bread to cool slightly before carefully removing it from the parchment paper.

Step 11: Enjoy warm or chilled; the texture is fluffy, moist, and delightfully cheesecake-like.

Tips & Variations

For a dairy-free version, try replacing cottage cheese with silken tofu for a similar texture.
Use fresh or frozen blueberries; if frozen, fold them in gently while still frozen to prevent color bleed.

Add a pinch of cinnamon or lemon zest to the batter for an extra flavor dimension.
If you want a sweeter bread, feel free to increase honey or maple syrup slightly.

Storage

Store leftover cloud bread in an airtight container in the refrigerator for up to 3 days. To refresh, warm it briefly in a toaster oven or microwave. You can also freeze it wrapped tightly for up to one month; thaw in the fridge before reheating.

How to Serve

The image shows several round scones stacked closely together, each topped with a cluster of dark purple blueberries that look juicy and fresh. The scones have a golden-brown crust with a slightly rough texture, and the inside looks soft and fluffy with a light cream color. Some blueberries have burst, releasing a bit of purple juice that adds splashes of color on the white dough surface. The scones appear thick and dense, with a rustic and homemade look. The background is a white marbled texture, making the warm colors of the scones and blueberries stand out. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of blueberries?

Yes, you can substitute blueberries with raspberries, blackberries, or chopped strawberries. Just fold them in gently to keep the batter light and fluffy.

Is this recipe suitable for a low-carb diet?

Yes, this cloud bread is relatively low in carbs, especially if you omit the optional honey or maple syrup. It’s a great option for those reducing carbohydrate intake while still wanting a fluffy, bread-like experience.