Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
Make the base
Blend cottage cheese until creamy.
In a bowl, whisk cottage cheese, egg yolks, honey (if using), vanilla, salt, and cornstarch until smooth.
Whip egg whites
In a clean bowl, beat egg whites until stiff peaks form.
Combine
Gently fold egg whites into the cottage cheese mixture in 2–3 additions, keeping it airy.
Add blueberries
Carefully fold in blueberries.
Bake
Scoop batter into 6–8 mounds on the baking sheet (like fluffy buns) or spread in a loaf pan if you prefer slices.
Bake 25–30 minutes, until golden and set.
Cool & serve
Let cool slightly before removing. Serve warm or chilled — great with extra honey or a dollop of Greek yogurt.
✨ The result: airy, slightly tangy, lightly sweet bread with bursts of blueberry. It’s gluten-free, protein-packed, and feels like eating a little cloud.
Would you like me to also give you a savory version of this cloud bread (without blueberries, maybe with herbs & cheese) for sandwiches?
