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Cottage Cheese Blueberry Cloud Bread

A light, tangy, and slightly sweet take on cloud bread, this Cottage Cheese Blueberry Cloud Bread combines creamy cottage cheese, tender almond and coconut flours, and bursts of juicy blueberries for an airy, low-carb treat. It’s great for breakfast, snack time, or a portable dessert when you want something fluffy without heavy dough. If you enjoy protein-forward bakes, check out this related recipe for another cottage cheese blueberry option: Heavenly Blueberry Cottage Cheese Bake.

Why make this recipe
This recipe stands out because the cottage cheese creates a tender, moist crumb while the almond and coconut flours keep it light and grain-free. The result is cloud-like rounds that are simultaneously soft and structured enough to pick up with your fingers — a rare combo. Additionally, the blueberries add natural sweetness and pops of flavor, making each bite lively without overwhelming sweetness.

Ingredients

1 cup cottage cheese
3 large eggs
1/4 cup almond flour
1/4 cup coconut flour
1/2 teaspoon baking powder
1/4 cup blueberries
1 tablespoon honey (optional)
Pinch of salt

Step-by-Step Guide to Making Cottage Cheese Blueberry Cloud Bread

Overview before you start
Cloud bread is forgiving but benefits from small, intentional steps: smooth the cottage cheese and eggs together first to avoid large curds; measure the flours carefully (especially coconut flour, which absorbs a lot of moisture); and gently fold in the blueberries to keep them from breaking and bleeding into the batter. Prep your baking sheet and parchment ahead of time so you can drop rounds quickly.

Preheat and prep (Step 1)
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it on a cool, level surface. Preheating helps the rounds set quickly so they puff up rather than spread flat.
Blend cottage cheese and eggs until smooth (Step 2)
In a mixing bowl, combine the 1 cup cottage cheese and 3 large eggs. Whisk vigorously or use an immersion blender/food processor for 20–30 seconds until the mixture becomes smooth and homogenous. This step reduces curds and creates a silkier batter, which gives a finer, more cloud-like texture.
Combine dry ingredients (incorporate Step 3)
In a separate small bowl, whisk together 1/4 cup almond flour, 1/4 cup coconut flour, 1/2 teaspoon baking powder, and a pinch of salt. Coconut flour can clump, so breaking up any lumps ensures an even distribution. If you’re using the optional 1 tablespoon honey, add it to the wet mixture now so it disperses evenly.
Fold dry ingredients into the wet mixture (Step 3 continued)
Add the dry ingredients to the cottage cheese-and-egg mixture and stir until combined. The batter should be thick but spoonable — if it feels excessively dry or crumbly, add a teaspoon of water or additional egg white; if too runny, add a teaspoon more coconut flour (sparingly because it absorbs quickly). Aim for a consistency that holds shape when spooned.
Gently fold in blueberries (Step 4)
Fold in 1/4 cup blueberries gently. Use a spatula and turn the batter over itself rather than vigorous stirring to avoid crushing the berries and creating blue streaks. If using larger berries, you can halve them to get even distribution without big wet pockets.
Spoon rounds onto the prepared baking sheet (Step 5)
Using a tablespoon or small ice-cream scoop, spoon the batter onto the parchment-lined sheet, forming small rounds about 2–3 inches wide and 3/4 inch thick. Leave about 1–1.5 inches between rounds to allow for slight spreading and puffing.
Bake until set and golden (Step 6)
Bake in the preheated oven for 20–25 minutes, or until the rounds turn light golden brown and a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter). Keep an eye during the final 5 minutes; overbaking will dry them out.
Cool slightly and serve (Step 7)
Remove the tray from the oven and allow the cloud breads to cool on the baking sheet for 5–10 minutes before transferring to a wire rack. This rest time lets them finish setting and makes them easier to lift. Serve warm or at room temperature.

Notes on technique and troubleshooting

If the batter is separating or watery after mixing, a quick pulse in a blender will re-emulsify it.
To avoid bleeding blueberries (blue streaks throughout), use frozen blueberries that are still slightly frozen when folded in, or use smaller fresh berries and fold delicately.
If you want perfectly round, consistent shapes, use a ring mold on the parchment and spoon batter into the ring; remove the ring halfway through baking for a tidier edge.

Storage Tips for Cottage Cheese Blueberry Cloud Bread

Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C).
Freezer: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 1 month at 0°F (-18°C). Thaw in the fridge overnight or at room temperature for an hour.
Reheating: Reheat from chilled in a 300°F (150°C) oven for 6–8 minutes or microwave for 15–25 seconds (microwave times vary). For a crisper edge, toast lightly in a skillet.

Serving Suggestions for Cottage Cheese Blueberry Cloud Bread

Breakfast plate: Serve two cloud rounds topped with a dollop of Greek yogurt, a drizzle of honey, and extra fresh blueberries for a balanced breakfast that’s high in protein and full of texture.
Snack or lunchbox: Pack one or two rounds with a handful of nuts and a sliced apple for a portable snack. The mild tang of cottage cheese pairs well with savory sides like cured ham or smoked salmon too.
Dessert twist: Warm the cloud breads and serve with a spoonful of mascarpone and a sprinkle of lemon zest; the citrus cuts the richness and brightens the berries.
Sandwich-style: Use two rounds as "buns" and fill with cream cheese and sliced strawberries for a sweet handheld treat, or go savory with cucumber, dill, and smoked trout for brunch.

Tips to Make Cottage Cheese Blueberry Cloud Bread

Use room-temperature eggs and cottage cheese so the batter blends more easily and traps air better.
Measure coconut flour carefully — it’s highly absorbent; spoon it into the measuring cup and level it off rather than scooping directly.
If you want a sweeter bread, swap honey for maple syrup (same amount), but be mindful this adds moisture; reduce by 1/2 teaspoon of water or omit another egg white if needed.
Prevent blueberries from sinking by dusting them lightly with a teaspoon of almond flour before folding in; this gives them a little grip in the batter.

Variations and substitutions

Low-sugar lemon-blueberry: Replace the honey with 1 teaspoon finely grated lemon zest and 1/2 teaspoon lemon extract for a brighter, less sweet flavor. This variation keeps carbs low and adds aromatic lift.
Gluten-free & nut-free swap: If you need a nut-free version, substitute the almond flour with an equal amount of oat fiber or sunflower seed flour (be aware of slight flavor change and adjust moisture — sunflower seed flour can make batter a bit denser). Coconut flour remains as-is but may need small adjustments: start with 3 tablespoons coconut flour and add more only if batter is too wet.

FAQs
Q: How do I keep the cloud bread from getting soggy?
A: Bake until just set and cool on a wire rack; store in a single layer once cool to avoid trapped steam. Reheat briefly before serving to refresh texture.

Q: Can I make this dairy-free?
A: Not easily, because cottage cheese is the primary structure and moisture component. For a dairy-free alternative, consider blended silken tofu or a cashew-based cream, but expect a different texture and possibly less lift.

Q: Can I omit almond flour for a nut-free version?
A: Yes—see the variations above. Use a neutral-flavored substitute like oat fiber or sunflower seed flour, and watch moisture levels carefully; you may need to tweak the coconut flour amount.

Q: Can I double the recipe?
A: Yes. Double all ingredients, but avoid overmixing when you combine wet and dry. Bake on two trays, rotating halfway if your oven has hot spots.

Q: Can I increase the blueberry amount?
A: You can add up to 1/3 cup blueberries but be mindful that too many berries will add moisture and can make the rounds collapse slightly. If you increase berries, add a touch more almond flour (1–2 teaspoons) to compensate.

Q: Is cloud bread suitable for ketogenic diets?
A: Yes—this version uses almond and coconut flours and cottage cheese for protein, making it lower in carbs than grain-based breads, especially if you omit the optional honey.

Tips on scaling and prep-ahead

Make the batter in the morning and bake just before serving for the freshest texture. The batter will keep covered in the fridge for up to 12 hours; give it a quick stir before portioning.
For meal prep, bake a larger batch and freeze single rounds individually wrapped. Pull them out the night before or reheat from frozen.

Troubleshooting common problems

Batter too runny: Add a teaspoon of coconut flour at a time until spoonable. Coconut flour soaks moisture quickly—small increments are key.
Cloud breads too dense: Overmixing can deflate air; mix just until combined. Ensure eggs are whipped enough to incorporate air by whisking vigorously or pulsing in a blender.
Blueberries bleed color: Use smaller berries and fold gently, or freeze the blueberries and add them straight from the freezer for less bleeding.

Final serving and presentation tips

For a café-style look, dust lightly with powdered erythritol or powdered sugar (if not keto-aware) and add a sprig of mint.
Stack two cloud breads with a smear of lemon curd and mascarpone between for an elegant brunch presentation.
When serving to guests, provide small ramekins of honey, Greek yogurt, and extra berries so everyone can customize.

Conclusion

Cottage Cheese Blueberry Cloud Bread is an excellent way to enjoy a fluffy, protein-rich baked good that’s versatile enough for breakfast, snack, or dessert. For a simple, ultra-fluffy take on cottage cheese cloud bread, see this straightforward two-ingredient version at Easy Cottage Cheese Cloud Bread (2 ingredients | So Fluffy …). If you’d like another blueberry-focused interpretation with ketogenic notes and tips, this recipe offers a helpful alternative: Fluffy Cottage Cheese Blueberry Cloud Bread – MyKetoPlate.