Cottage Cheese Blueberry Cloud Bread – Light & Fluffy
Making Cloud Bread With a Side of Laughter
You know how some recipes just worm their way into your kitchen routine without even asking permission? That’s how this cottage cheese blueberry cloud bread snuck into mine. I tried it on a rainy Tuesday because I had leftover cottage cheese taking up prime fridge space (courtesy of a sale, obviously), and now, every time I bake it, the kitchen smells so inviting, the cat actually sits on the counter like he owns the place. Oh, and for the record: when I say ‘cloud bread’, I mean it—it’s so light it nearly floated off the pan last time I spun around too quickly. This isn’t your run-of-the-mill bread, and, honestly, it’s way more fun.
Why You’ll Love This (or: Why I Grab For This Recipe Again and Again)
I make this when I want to feel fancy without a ton of effort. My family goes absolutely bonkers for it—something about the blueberries bursting, I think, or maybe because it’s sweet but not tooth-shatteringly so. (And hey, I’m no breakfast wizard, but this makes me look good. That alone is worth a victory lap around the kitchen.)
Actually, what really sells it is how forgiving it is; I’ve dropped an egg yolk in the whites and still muddled through—and it turned out halfway decent anyway. You’ll see.
Grab These Ingredients (Optional Swaps Make Life Easier)
- 3 large eggs (Yolks and whites separated—yes, I once used medium eggs by mistake. It worked, but maybe stick with large!)
- 3 heaping tablespoons cottage cheese (4 if you want extra tang, but then it gets pretty, uh, moist)
- 2 tablespoons sugar (Regular granulated, but my friend swears by honey. Honestly, I can’t taste much of a difference; use what you have)
- 1/4 teaspoon cream of tartar (or a squeeze of lemon juice—my granny always kept the lemon near for this reason)
- 1/2 teaspoon vanilla (Sometimes I add a bit of lemon zest instead. Both are grand.)
- A generous handful of fresh blueberries (Frozen works in a pinch, but they bleed everywhere—embrace the marbled mess, I say)
- Pinch of salt (I sometimes forget this bit, doesn’t seem to ruin things, but I try to remember)
How I Actually Make Cottage Cheese Blueberry Cloud Bread
- Heat Things Up: Start by setting your oven to 150°C/300°F. Yes, before you do anything else. Otherwise, I forget and stand around waiting for it to preheat.
- Get Mixing: Grab two bowls—one for the eggs whites, one for yolks. Whites need to be absolutely yolk-free, but I won’t lie, I mess it up sometimes and it’s usually fine.
- Fluff the Whites: Add cream of tartar (or lemon) and that pinch of salt to the whites. Start whisking. Electric mixer? Use it, save yourself the bicep workout. Whisk until you get glossy peaks. Like, flip-the-bowl-upside-down territory. I always get nervous here, but so far, so good.
- Mix the Yolks: In the other bowl, blend yolks, cottage cheese, sugar, and vanilla. It’ll look a bit, well, lumpy—don’t stress. (Sometimes, if I’m feeling fancy, I throw in a pinch of lemon zest here.)
- Combine With Care: Gently (I mean, like folding a warm blanket kind of gentle), mix a third of the whites into the yolk mixture—just to loosen it up. Then add the rest and fold until it looks pale yellow and puffy. If you see some streaks, that’s fine. This part is actually where I sneak a taste, because why not?
- Throw in Blueberries: Sprinkle in your blueberries and fold very gently. If you overdo it, you’ll crush them but hey, purple swirls are fun. Spread the mixture onto a lined baking tray—form cloud-like blobs (or one big puffy loaf—your call.)
- Bake: Pop into the oven and let it bake for about 25-30 minutes. Watch for golden edges; the top might crack a little, embrace it.
- Rest and Enjoy: Cool on the tray for a bit. It’ll deflate some—that’s normal. I usually eat two straight out of the oven because patience has never been my strong suit.
Notes From Someone Who’s Messed Up a Lot
- If your batter looks streaky, it’s fine. Seriously, it won’t matter once it’s baked.
- I always think I can double the blueberries and, honestly, the bread can only hold so many before it collapses. Start with a handful, then go wild next time if you’re brave.
- Oh, and the golden rule: taste the cottage cheese first. I once bought a weirdly salty tub and, well, it was a learning experience.
How I Like to Switch It Up (And One Thing That Didn’t Really Work)
- Sometimes I swap blueberries for raspberries or blackberries. Strawberries turned the whole thing soggy—probably won’t do that again.
- If you want to make it savoury, skip the sugar, toss in herbs, and dare to add a little grated cheddar. Not everyone at my table loved this, but I did.
- I tried folding in chocolate chips once. Tastes good, but they melt and make things look a bit ugly!
Equipment (And What to Do If You’re Short On Tools)
- Mixing bowls (if you only have one, use it for whites first, then quickly wash for the yolks—I’ve done it more than I’d like to admit)
- Hand mixer or stand mixer—or just a whisk and strong arms if you’re plucky
- Baking paper or a silicone mat (don’t skip lining the tray unless you like disasters)
- Baking tray (but a pizza stone, actually, makes for amazingly crispy bottoms. Who knew?)
How Long This Stuff Actually Lasts (Hint: Not Long!)
Store any leftovers in an airtight container on the counter for a day. Any longer and they get a bit rubbery. Fridge? Eh, it dries out. But truly, in my house, it never survives the night. My neighbour once strolled over for ‘a spoonful’ and half the tray vanished. You’ve been warned.
My Favourite Ways to Eat Cloud Bread (Besides Straight Off the Tray)
We like these topped with a spoonful of Greek yogurt and a drizzle of homemade blueberry compote (here’s a recipe I sort of follow). Or sometimes just some lemon curd if I have a jar on hand. Oh, and my cousin swears by dunking it in her morning coffee—which, I admit, is better than it sounds. Sometimes for brunch, I’ll pile them with sliced strawberries and a dusting of icing sugar—proper posh.
Pro Tips I’ve Learned (Occasionally The Hard Way)
- I once tried dumping all the cottage cheese in at once without draining, and, yeah, the bread never set. Soggy bottoms aren’t fun—so drain any excess liquid from the cottage cheese.
- If you try to whip the egg whites in a dirty bowl, they just, well, sulk. Clean, dry bowls only. Trust me, I learned the hard way after umpteen failed attempts (I blamed the eggs, but no—it was me).
- And don’t open the oven every few minutes to peek—cloud bread hates drafts. Patience. Hard as it is, it pays off.
Cloud Bread FAQ (You Actually Asked These!)
- Can I use low-fat cottage cheese? You can, but it’s often runnier, so you might want to drain it extra well. It’ll still fluff up, though—maybe a smidge less rich.
- Help! Why did my bread deflate after baking? Oh, this one’s normal—cloud bread is all puffed up with whipped egg whites, so it can’t help but settle as it cools. As long as it’s not totally flat as a pancake, you’re good.
- Does it freeze well? Well, sort of. You can freeze it, but it goes a bit spongy when thawed. Better fresh, I say. But for science, you can try.
- Is this keto-friendly? Swap out the sugar for your favorite sweetener and you’re nearly there. You could check out some good guides on Ruled.me for exact numbers if you’re keen on tracking carbs.
- Any way to make this with no blueberries? Of course! Leave them out, or add whatever berries or chopped fruit you fancy. I mean, this is your bread now.
And if you get tired waiting for it to bake—take a scroll through Smitten Kitchen for more recipe ideas. Just don’t forget to set a timer, or you’ll end up with something… crunchier than intended. (Speaking from experience.)
Ingredients
- 3 large eggs, separated
- 1 cup cottage cheese
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 2 tablespoons all-purpose flour or cornstarch (for gluten-free)
- 1/2 cup fresh blueberries
- Pinch of salt
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, dry bowl, beat the egg whites with cream of tartar and a pinch of salt until stiff peaks form.
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3In another bowl, mix the egg yolks, cottage cheese, sugar, vanilla extract, and flour or cornstarch until smooth.
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4Gently fold the egg whites into the cottage cheese mixture until fully combined, taking care not to deflate the batter.
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5Fold in fresh blueberries, then spoon the batter into clouds on the prepared baking sheet.
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6Bake for 25-30 minutes, or until the cloud breads are golden and set. Let cool slightly 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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