Cottage Cheese Blueberry Cloud Bread Recipe | Fluffy High-Protein Treat
Make this fluffy, high-protein Cottage Cheese Blueberry Cloud Bread — gluten-free, easy to bake, and bursting with blueberries. Perfect for breakfast or snacks.
Ingredients
- 1 cup cottage cheese (full-fat or low-fat both work)
- 3 large eggs
- ¼ cup almond flour (or substitute oat flour for nut-free)
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup fresh blueberries
- 1 tbsp honey or maple syrup (optional, for sweetness)
- 1 tsp vanilla extract
Optional add-ins:
- A pinch of cinnamon or nutmeg for warmth
- 1 teaspoon lemon zest for brightness
Instructions
- Preheat the OvenPreheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Create the BaseIn a medium bowl, whisk together cottage cheese and eggs until smooth and creamy. This mixture gives your bread its “cloud” texture — soft, fluffy, and full of protein.
- Add the Dry IngredientsAdd almond flour, baking powder, salt, vanilla extract, and honey or maple syrup (if using). Stir gently until everything combines. Don’t overmix — the air pockets are what keep your bread light.
- Fold in BlueberriesCarefully fold in the blueberries with a spatula. You want them to stay whole so they pop with sweetness after baking.
- Shape the CloudsScoop the batter onto the prepared baking sheet — about 2 tablespoons per round, spaced 2 inches apart. The rounds will spread slightly as they bake.
- Bake to PerfectionBake for 20–25 minutes, or until each piece is golden brown on top and set in the center. Your kitchen should smell buttery and sweet by now — that’s when you know it’s ready.
- Cool & ServeLet them cool on the pan for a few minutes, then transfer to a wire rack. This helps them set while keeping that airy texture intact.