If you’ve ever wanted to eat something that feels like a dessert but still packs protein, this blueberry fluffy cottage cheese cloud bread is your dream come true. It’s naturally low carb, high in protein, and melts in your mouth with each bite. I’ve made this countless times for breakfast, snacks, or light desserts and the soft, soufflé like texture never gets old.
The best part? With just a handful of ingredients and no flour, it’s similar to the base used in this 3 ingredient egg yogurt cake bread, but with the bonus of juicy blueberries and cottage cheese creaminess.
What Makes This Cloud Bread So Good?
- It’s flourless and gluten free no grains at all
- High in protein thanks to eggs and cottage cheese
- Blueberries add a sweet tart burst in every bite
- Light, fluffy, and just 120 calories per serving
- Can be eaten plain, with toppings, or layered into sweet stacks
“These melt in your mouth clouds are like little blueberry soufflés. My kids call them blueberry pillows!”
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Large eggs (separated) | 3 |
| Blended cottage cheese | 1/2 cup |
| Cream of tartar | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Cornstarch (optional) | 1 tablespoon |
| Honey or sweetener | 1 teaspoon |
| Fresh blueberries | To taste (folded in last) |
Step by Step: How to Make Fluffy Cottage Cheese Cloud Bread
1: Prep the Oven
- Preheat your oven to 300°F (150°C).
- Line a baking sheet with parchment paper or a silicone mat.
2: Make the Yolk Base
- In a large mixing bowl, whisk the egg yolks with the blended cottage cheese, salt, optional cornstarch, and honey.
- Whisk until fully combined and smooth.
- The cornstarch adds structure, like in our Japanese cotton cheesecake.
3: Whip the Egg Whites
- In a separate bowl, use a hand mixer to beat the egg whites with cream of tartar until stiff peaks form.
- The mixture should be glossy and hold shape when you lift the beaters.
4: Fold Gently
- Using a spatula, gently fold the whipped egg whites into the yolk mixture in batches.
- Do not overmix it’s okay if some white streaks remain. The goal is to keep the batter airy.
5: Add the Blueberries
- Carefully fold in a handful of fresh blueberries. You can lightly dust them with cornstarch to prevent sinking.
- This step gives it the same fresh fruit vibe we love in soft fruit based cakes.
6: Shape and Bake
- Spoon the batter into puffy cloud shapes on your prepared sheet.
- Bake for 25-30 minutes or until golden and set.
7: Cool and Serve
- Let cool slightly the structure firms up as it cools.
- Serve plain, dusted with powdered sugar, or topped with a spoon of light whipped cream or yogurt.
Nutrition Facts (Per Cloud Bread)
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Protein | 7g |
| Fat | 7g |
| Carbohydrates | 5g |
| Sugar | 2g |
Serving Ideas for Every Mood
This blueberry cottage cheese cloud bread is as flexible as it is delicious. You can eat it warm out of the oven, toast it later for a quick breakfast, or even turn it into a sweet sandwich. I’ve spread it with almond butter, layered it with whipped yogurt and berries, or even served it beside a scoop of fluffy Japanese cheesecake as a mini dessert plate. Its pillowy texture pairs with just about anything.
Sweet Serving Ideas
- Berry shortcake style: Stack two cloud breads with sweetened whipped cream and fresh berries in between.
- Yogurt and granola topper: Use cloud bread as a base and top with vanilla yogurt, granola, and honey drizzle like a no bake tart.
- Peach parfait: Crumble cloud bread into layers with peaches and cottage cream for a twist on this lemon peach bombs recipe.
Breakfast Boost
- With eggs and fruit: Serve alongside scrambled eggs and sliced fruit for a high protein, low carb breakfast.
- Vanilla spread: Spread with your favorite vanilla yogurt or cottage cheese blended with honey similar to our Greek yogurt cake.
- With jam: Toast lightly and top with blueberry or raspberry preserves and a touch of cream cheese.
Make Ahead and Storage Tips
This cloud bread is best enjoyed fresh, but it stores well too. If you’re planning for weekday breakfasts or prepping for a gathering, here’s what to keep in mind:
- Fridge: Store in an airtight container for up to 3 days. Reheat in a toaster oven at low heat to preserve the soft texture.
- Freezer: Freeze baked cloud breads on a sheet tray, then transfer to freezer bags. Thaw at room temp and toast gently before serving.
- Not for raw prep: Don’t freeze the batter raw the whipped egg whites lose volume and affect texture.
Flavor Add Ins You’ll Love
Once you master the basic version, try mixing in a few bold flavors. These are some I’ve tested that keep the airy structure but add layers of taste:
- Cinnamon swirl: Sprinkle cinnamon and a touch of brown sugar over the top before baking, similar to our cinnamon roll base.
- Lemon zest: Stir 1 teaspoon into the yolk mixture to add brightness that complements blueberries.
- Vanilla extract: A 1/2 teaspoon in the base helps enhance the natural dairy sweetness.
Pair It With These Recipes
This cloud bread plays well with many other light and airy recipes on the site. Serve it beside a slice of castella sponge cake or offer it with a warm drink and a piece of vanilla pound cake for contrast. Looking for a savory moment? Try it with a bowl of hearty vegetable soup it’s a protein packed bread alternative that doesn’t weigh you down.
Chef’s Notes
I’ve experimented with cloud breads since the low carb craze took off, but using blended cottage cheese instead of cream cheese was a game changer. It adds protein, moisture, and mild tang without heaviness. When folded gently into stiff egg whites, the texture is similar to soufflé fluffy, cloud like, and satisfying. Adding blueberries reminds me of our fruit packed oat cookies, but in a much lighter form.
Reader Reviews
“Light and fluffy with just the right amount of blueberry! I served them with whipped cream and it felt like dessert for breakfast.” Nadia T.
“Made a big batch and froze some they reheated beautifully! A new favorite in my low carb recipe list.” Jerome P.
“Tried them with lemon zest and cinnamon total flavor bomb! Love how clean and high protein this recipe is.” Rhea G.
FAQs
Can I use frozen blueberries?
Yes, but use them straight from the freezer without thawing to avoid excess moisture. You can also lightly dust them with cornstarch before folding into the batter, just like we do in fruit forward recipes like our soft apple cake.
Can I substitute cottage cheese with Greek yogurt?
You can, though the structure may be softer. Cottage cheese gives more lift. If using yogurt, try full fat and drain any excess liquid first, just like we recommend in our Greek yogurt cake.
Do I need to add cornstarch?
It’s optional. Cornstarch adds a bit of structure, especially helpful if you’re planning to sandwich these or freeze them. Without it, the bread is ultra light and delicate.
Can I make this dairy free?
Yes, you can use dairy free cream cheese or thick plant based yogurt, but the taste and texture may vary. Pair with a plant based side like our crispy lentil patties for a full protein rich meal.
How do I keep them from deflating?
Be gentle when folding in the egg whites. Also, don’t open the oven door while baking. Let them cool slowly to retain fluffiness, just like we do in delicate cakes like the Japanese cheesecake.