Blueberry Cloud Bread

blueberrycloudbread This soft, pillowy bread is infused with the creamy richness of cottage cheese and bursts of fresh blueberries. Perfect for breakfast, a snack, or a light dessert, this cloud bread is as dreamy as it looks.

2 cups all-purpose flour, unbleached
2 tsp baking powder
¼ tsp. sea salt
½ cup Monk Fruit Sweetener with Erythritol (Granular)
1 cup cottage cheese, blended until smooth
2 large eggs
⅓ cup milk
¼ cup unsalted butter, melted
1 tsp. pure vanilla extract
1 cup fresh blueberries

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a baking sheet or muffin pan with parchment paper.

Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, salt and sugar.

Prepare the Wet Ingredients:
In a separate bowl, mix the cottage cheese, eggs, milk, melted butter and vanilla extract until smooth.

Assembly:
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries (reserve a few for the top), being careful not to overmix.

Scoop the batter onto the prepared baking sheet, forming 6-8 round, even mounds (about 3" wide) or into the muffin pan. Sprinkle a few blueberries on top of each mound, pressing them in slightly so they stay in place.

Bake for 18-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Allow the bread to cool slightly before serving warm or at room temperature.

Makes 6-8 servings.

Cook's Notes:

You can use fresh or frozen blueberries. If using large blueberries, chop them in half to better distribute them.
You can add a little honey, maple syrup, or a sugar substitute to enhance the sweetness and flavour, especially if you prefer a sweeter bread.

Frequently Asked Questions:

Can I substitute cottage cheese with another ingredient? You can use ricotta or Greek yogurt as alternatives. They’ll bring a similar creaminess, though the texture may be slightly different.
Can I make this recipe ahead of time? Absolutely. Prepare the batter the night before and bake it fresh the next day. You’ll love how easy it is to enjoy it first thing in the morning.
How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep it soft and fresh.
Can I freeze this bread? Yes, it freezes beautifully. Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat as needed.
What’s the best way to reheat this bread? Gently reheat slices in the oven at 350°F (180°C/160°C fan, Gas Mark 4) for about 5-7 minutes.
Can I double the recipe? Yes. Just make sure to use a larger pan and adjust the baking time slightly if needed.
Is this recipe suitable for a low-carb diet? Yes, with almond flour instead of regular flour, it’s a great option for low-carb and keto diets.
What other fruits can I use instead of blueberries? You can swap blueberries for raspberries, strawberries, or even chopped peaches for a different twist.
What’s the best cookware to use for this recipe? A standard loaf pan or round cake pan works great. You can also use a muffin tin for individual servings.

Serving Suggestions:

Breakfast: Pair with a dollop of Greek yogurt and a drizzle of honey.
Snack: Enjoy with a spread of cream cheese or almond butter.
Dessert: Add a sprinkle of Monk Fruit Sweetener with Erythritol (Powdered) or serve with a side of whipped cream.