Fluffy Blueberry Cloud Bread Recipe

Introduction

Blueberry Cloud Bread is a light, fluffy, and protein-packed treat that feels like a cloud in every bite. This low-carb bread is naturally gluten-free and sweetened gently with fresh blueberries, making it perfect for a healthy snack or breakfast option.

Ingredients

• 3 large eggs, separated
• ½ cup full-fat cottage cheese, drained well and blended until smooth
• 1 tablespoon cornstarch
• ¼ teaspoon cream of tartar
• 1 tablespoon powdered sweetener (optional)
• ½ teaspoon vanilla extract (optional)
• ½ teaspoon lemon zest (optional)
• ½ cup fresh blueberries

Instructions

1. Step 1: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper to prevent sticking.
2. Step 2: In a clean bowl, whisk the egg whites with cream of tartar until stiff peaks form.
3. Step 3: In another bowl, blend the drained cottage cheese until smooth. Add the egg yolks, cornstarch, powdered sweetener, vanilla extract, and lemon zest, then mix until combined.
4. Step 4: Gently fold the egg whites into the cottage cheese mixture, trying to keep as much air as possible for a light texture.
5. Step 5: Carefully fold in the fresh blueberries to distribute evenly without breaking them.
6. Step 6: Spoon the batter onto the prepared baking sheet in 6-8 mounds, shaping each slightly.
7. Step 7: Bake for 25-30 minutes until golden and puffed. Let cool completely before removing from the parchment paper.

Tips & Variations

• For a sweeter version, increase the powdered sweetener or add a drizzle of honey after baking.
• Replace blueberries with raspberries or chopped strawberries for different flavors.
• Be gentle when folding egg whites to maintain the bread’s cloud-like texture.
• Use full-fat cottage cheese for moisture and richness, avoiding watery substitutes.

Storage

Store the blueberry cloud bread in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster oven or microwave for a few seconds to bring back softness. This bread is best enjoyed fresh but can be frozen for up to 1 month wrapped tightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Fresh blueberries are recommended to avoid excess moisture, but if using frozen, thaw and drain them well before folding into the batter.

Is this recipe suitable for a gluten-free diet?

Yes, this recipe contains no gluten ingredients, making it a great gluten-free option.

Fluffy Blueberry Cloud Bread Recipe

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★★★★★

4.5 from 754 reviews

This Blueberry Cloud Bread is a light, fluffy, and mildly sweet bread alternative that incorporates fresh blueberries for a burst of natural flavor. It uses whipped egg whites to create an airy texture, combined with creamy cottage cheese and subtle hints of vanilla and lemon zest. Perfect for a low-carb snack or gluten-free treat.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Egg Mixture

• 3 large eggs, separated
• ¼ teaspoon cream of tartar

Wet Ingredients

• ½ cup full-fat cottage cheese, drained well and blended until smooth
• ½ teaspoon vanilla extract (optional)
• ½ teaspoon lemon zest (optional)

Dry Ingredients

• 1 tablespoon cornstarch
• 1 tablespoon powdered sweetener (optional)

Add-ins

• ½ cup fresh blueberries

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. Separate Eggs: Carefully separate the eggs, placing the whites in a large mixing bowl and the yolks in another bowl.
3. Blend Cottage Cheese: Drain the cottage cheese thoroughly, then blend it until completely smooth to avoid lumps.
4. Mix Wet Ingredients: Combine the egg yolks with the blended cottage cheese, vanilla extract, and lemon zest (if using), mixing until fully incorporated.
5. Whip Egg Whites: Add the cream of tartar to the egg whites and beat them using an electric mixer on medium-high speed until stiff peaks form.
6. Add Sweetener and Starch: Gently fold the powdered sweetener and cornstarch into the egg yolk and cottage cheese mixture until smooth.
7. Combine Mixtures: Carefully fold about a third of the whipped egg whites into the egg yolk mixture to lighten it. Then fold in the remaining egg whites gently, maintaining as much air as possible.
8. Fold in Blueberries: Gently fold in the fresh blueberries, being careful not to break them and deflate the batter.
9. Shape the Bread: Spoon the batter onto the prepared baking sheet in 6 even rounds, smoothing the tops gently with a spatula.
10. Bake: Bake in the preheated oven for 25-30 minutes or until the breads are golden brown and firm to the touch.
11. Cool and Serve: Remove from the oven and allow to cool on a wire rack. Serve fresh or store in an airtight container for up to 2 days.

Notes

• Ensure the cottage cheese is well drained and blended to avoid lumps in the bread.
• Folding the egg whites gently is crucial to maintain the light, airy texture.
• Use fresh blueberries to prevent excess moisture; frozen blueberries can be drained and patted dry if used.
• Optional ingredients like vanilla and lemon zest add subtle flavor but can be omitted based on preference.
• This recipe is gluten-free and low carb making it suitable for gluten-sensitive diets.
• Store the cloud bread wrapped tightly or in an airtight container to maintain freshness.

Keywords: blueberry cloud bread, gluten-free bread, low-carb bread, fluffy bread, cottage cheese bread, berry bread