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This fluffy Blueberry Cloud Bread mixes an airy, lightweight texture with sweet pops of fresh berries for a protein-packed snack. The soft, cloudlike bread serves as a fantastic low-carb option that still gives you that satisfying bakery feel. After tweaking this recipe through countless kitchen trials, it's now my go-to for both everyday snacking and when company comes over.
This bread always wows people who need to watch what they eat. The soft texture and gentle sweetness make everyone doubt it doesn't contain regular flour.
Must-Have Components
- Eggs at room temperature: They'll whip up bigger when not cold
- Cottage cheese: Blend until it's totally smooth, try to use full-fat
- Cream of tartar: Helps egg whites stay puffy for better shape
- Fresh blueberries: Either tiny wild ones or plump garden berries work
- Cornstarch (if you want): Helps hold everything together while keeping it light
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Tasty Creation Steps
- Getting Your Egg Whites Ready
- Split cold eggs but let whites warm up first. Make sure your bowls are super clean. Start beating slowly then speed up. Add cream of tartar when they look foamy. Keep going until stiff peaks form.
- Putting Together Your Base
- Blend cottage cheese till smooth as silk. Whip egg yolks until pale. Mix them with your cheese, honey, and salt. Throw in cornstarch if you're using it.
- Mixing Everything
- Gently fold a third of whites into your base mix. Add the rest in two batches using a gentle figure-eight motion. Mix just enough to combine.
- Adding Your Berries
- Make sure fresh berries aren't wet before adding. Use frozen ones straight from the freezer. Scatter them carefully throughout your mixture.
Getting your egg whites just right makes all the difference. The more you practice, the more you'll get that cloud-like fluffiness that makes this bread special.
Warmth Advice
Room temperature ingredients really boost how fluffy your egg whites get. Let everything sit out and warm up naturally before you start cooking.
Keeping It Fresh
Wrap it in paper instead of plastic bags to keep the texture just right. Try to eat it within a few hours after baking for the best taste.
This recipe shows how different baking approaches can create amazing food. Every time you make it, you'll get better at the technique while trying out new flavors and add-ins.
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Frequently Asked Questions
- → Can I swap fresh blueberries with frozen ones?
- Sure! Both frozen and fresh blueberries work just fine in this.
- → How should I store leftover bread?
- Place it in an airtight container in your fridge for 3 days, or freeze for up to a month.
- → What’s the best way to reheat it?
- Pop it in an oven at 250°F for a few minutes to bring back its softness.
- → How do I make this fit a keto diet?
- Skip the honey and cornstarch, and you’ve got a keto-friendly version!
- → Why do I need to blend the cottage cheese?
- Blending makes it smooth, so there aren’t any lumps in the bread.