Description
This Cottage Cheese Blueberry Cloud Bread captures seasonal comfort with a light, pillowy texture, perfect for breakfast or a sweet snack.
Ingredients
- 1 1/2 cups cottage cheese
- 3 large eggs, room temperature
- 1/3 cup sugar (or any granulated sweetener)
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh blueberries (or frozen)
- Optional: 1/2 tsp cinnamon for a fall twist
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment for easy removal.
- Blend the base: In a blender or food processor, combine cottage cheese, eggs, sugar, and vanilla. Blend until smooth and slightly frothy.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, salt, and cinnamon. Pour the blended mixture into the dry ingredients and stir gently until just combined.
- Fold in blueberries: Gently fold in the blueberries to avoid crushing them.
- Pour batter into the prepared loaf pan. Smooth the top and bake for 40–50 minutes, or until a toothpick comes out clean and the top is golden.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling. Slice thickly and enjoy warm or at room temperature.
Notes
For a muffin-sized version, reduce bake time. Keep wrapped at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American