Let Me Tell You About This Blueberry Cottage Cheese Cloud Bread
If you’ve never tried cloud bread before—or if your only memory is a sad, deflated one that stuck to the pan (been there, mate)—let me convince you: this blueberry cottage cheese version is something else. I still remember the first time I made it on a rainy Saturday, with my niece helping (read: sneaking blueberries out of the bowl when my back was turned). We both ended up with purple-stained fingers and, somehow, flour in her hair. It’s now a family classic, especially when I want something easy that feels a bit special. And honestly, half the fun for me is seeing if the bread will actually look cloud-like, or just vaguely puffy. Either way, it tastes fab.
Why You'll Absolutely Love This (Probably!)
I make this when I want something a bit lighter than your standard loaf, or when I forget that I’m out of yeast (which happens more than I’d like to admit). My family goes crazy for it because it’s like eating a fluffy, slightly sweet pillow—the blueberries kind of burst and melt in your mouth, and the cottage cheese keeps things so moist (that word again, sorry). There was a time last summer when I tried to sneak in some extra protein, and nobody even noticed—win! The only drama is hiding the last slice from my husband, who claims “it tastes best straight from the fridge” (which, actually, it kinda does).
Gathering the Ingredients (And My Substitutions)
- 3 large eggs (sometimes I use 4 if they're a bit small, no worries)
- 100g (about half a cup) cottage cheese – full fat or low fat works, I honestly just buy whatever’s on sale
- 1 tablespoon sugar or honey (maple syrup in a pinch, but that does make it a bit earthy)
- 1 teaspoon vanilla extract – or skip it if you don't have any, no big deal
- ¼ teaspoon cream of tartar (my gran swore by this, but lemon juice works too, just a splash)
- 80g (about ½ cup) fresh blueberries (frozen ones work—just don’t thaw them first, or things get a bit too purple)
- Pinch salt
- Optional: zest of half a lemon for a zing (some days I feel fancy, some days I don’t)
This Is How I Make Blueberry Cottage Cheese Cloud Bread
- Preheat your oven to 150°C (that’s about 300°F). Line a baking sheet with parchment—I once tried greasing it, but parchment is easier on the nerves.
- Separate the eggs. Whites in one big bowl, yolks in another. Try not to get any yolk in the whites (but honestly, if you do, just keep going—mine still puffed up okay once when I did).
- Whisk the egg yolks with cottage cheese, sugar (or whatever sweetener you picked), vanilla, and salt. I use a regular fork, but if you’re feeling energetic, a hand whisk makes it smoother.
- In the egg white bowl, add the cream of tartar or lemon juice. Beat until stiff peaks form. I usually use my old hand mixer; if you’re super strong, go for the whisk. It takes a bit of elbow grease (and here’s where I sometimes question my life choices, but only briefly).
- Gently fold the yolk mixture into the whites. Use a spatula and take your time—don’t panic if it looks mottled or streaked, it’ll sort itself out.
- Toss in the blueberries and lemon zest if you’re using it. I scatter them rather than dumping them all in at once, so they don’t clump together. This is where I usually sneak a taste (no shame).
- Scoop the mixture into 6-8 fluffy mounds on your tray. Aim for cloud shapes, or whatever shape you like.
- Bake about 25-30 minutes, until golden and set. Your kitchen will smell like blueberry heaven. Don’t worry if they look a little wobbly—mine sometimes do, and they’re still tasty.
- Let them cool for a few mins before moving (honestly, I’ve lost a few to impatience—cloud bread is delicate!).
Notes From My Kitchen (a.k.a. What I Wish I’d Known Sooner)
- Using full-fat cottage cheese seems to make the bread a bit richer, but I use whatever’s in the fridge.
- If you’re using frozen berries, add them straight in—otherwise, the batter goes blue and it’s a bit weird-looking (though still tasty).
- Cloud bread doesn’t like to be rushed. I once tried cranking up the heat to finish faster, and ended up with chewy pancakes. Just don’t.
Variations I've Tried (And One That Totally Flopped)
- Strawberries instead of blueberries—delicious, but they leak more juice, so make sure to dry them off first.
- Added a handful of chopped pecans once for crunch—my sister thought it was weird, but I liked it.
- Chocolate chips instead of fruit? Not for me, but maybe you’ll love it. It came out a bit greasy, honestly.
What If You Don’t Have the “Right” Equipment?
I usually use a hand mixer, but I’ve managed with a big whisk and determination. If you don’t have parchment, just grease the sheet and hope for the best (I did and survived). A rubber spatula is nice, but a big spoon works, too. No fancy gadgets required, promise!
How to Store (If You Have Any Left)
They’re best the first day, but you can pop them in an airtight container in the fridge up to 2 days. Sometimes I think they taste even better cold, but I might be weird. In my house, though, they rarely last more than a day—kids are like bread ninjas.
How I Like to Serve This Cloud Bread
Honestly, I just eat them as is, but for Sunday breakfast I sometimes spread a little lemon curd or Greek yogurt on top (yum). My brother dunks his in coffee, which I used to think was odd, but now I get it. Warm or cold, both work. Oh, and if you're hosting, a dusting of powdered sugar looks fancy for no extra effort.
Pro Tips (Most Learned the Hard Way!)
- Don’t skip letting the bread cool before moving. I tried and ended up with a sad, soggy mess. Oops.
- Resist the urge to open the oven “just to check”—every time I do, they deflate a bit. Patience, grasshopper.
- Honestly, just don’t expect perfect clouds every time. Sometimes they’re more like fluffy discs (still tasty, just less ‘Instagram’).
FAQs From Friends (and Instagram DMs!)
- Can I make it dairy-free?
Probably, if you use a thick non-dairy yogurt or a vegan cottage cheese. I haven’t tried, but if you do, let me know how it turns out! - Can I freeze this?
I’ve tried, but it went a bit rubbery. Maybe you’ll have better luck, but I just make a fresh batch—it’s quick anyway. - Is it gluten-free?
Yes! There’s no flour. Just make sure your baking sheet/parchment isn’t cross-contaminated. (I read this on Celiac.org, which has great info for gluten-free baking.) - Where do you get your cottage cheese?
Honestly, just the regular supermarket own-brand, nothing fancy. But if you’re feeling posh, Bon Appétit did a taste test that’s kinda interesting.
Oh, and before I forget—if you want to understand the science behind why egg whites puff up, this piece on Serious Eats is surprisingly fun (and makes you feel clever while whisking!).
So if you’re after something light, a bit quirky, and gone in minutes, give this blueberry cottage cheese cloud bread a whirl. Have fun, and don’t take it too seriously—no one ever did in my kitchen!
Ingredients
- 3 large eggs, separated
- ½ cup cottage cheese
- ¼ cup fresh blueberries
- 1 tablespoon honey
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 tablespoon cornstarch
Instructions
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1Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
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2In a clean bowl, beat the egg whites with cream of tartar and salt until stiff peaks form.
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3In a separate bowl, blend the egg yolks, cottage cheese, honey, vanilla extract, and cornstarch until smooth.
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4Gently fold the egg yolk mixture into the beaten egg whites until just combined.
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5Carefully fold in the fresh blueberries.
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6Spoon the batter onto the prepared baking sheet in 6 mounds and bake for 25 minutes, or until golden and set. Cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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