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Line a loaf pan with parchment paper or grease it lightly Recipe

Line a loaf pan with parchment paper or grease it lightly Recipe
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★★★★★

4.7 from 14 reviews

Cottage Cheese Blueberry Cloud Bread is a light, fluffy, and protein-packed bread that combines the creamy texture of cottage cheese with the sweet burst of fresh blueberries. This low-calorie, gluten-free recipe is perfect for a healthy breakfast, snack, or even a versatile sandwich base. With simple ingredients and easy preparation, it’s ideal for anyone looking for a nutritious and delicious homemade bread alternative.

Ingredients

Scale

Main Ingredients

  • 1 cup cottage cheese (preferably low-fat)
  • 4 large eggs
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (or frozen, thawed)
  • 2 tablespoons almond flour (optional for added texture)

Optional Substitutions

  • Greek yogurt (in place of cottage cheese for different flavor and texture)
  • Flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) for vegan egg replacement
  • Raspberries or chopped strawberries (in place of blueberries for variation)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even baking. Using a convection setting if available will help achieve a fluffier texture.
  2. Blend the Ingredients: In a mixing bowl, combine cottage cheese, eggs, baking powder, salt, and vanilla extract. Use a hand mixer or blender to blend until the mixture is smooth and lump-free for consistent texture.
  3. Fold in the Blueberries: Gently fold in the fresh blueberries and almond flour, if using, being careful not to overmix to keep the berries intact. Tossing blueberries in a little almond flour beforehand helps prevent them from sinking.
  4. Prepare the Baking Dish: Line a loaf pan with parchment paper or lightly grease it with cooking spray. Pour the batter into the prepared pan and smooth the top with a spatula to allow an even rise.
  5. Bake: Place the pan in the preheated oven and bake for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Begin checking at 20 minutes to avoid overbaking.
  6. Cool and Serve: Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature, optionally topped with additional blueberries or a drizzle of honey.

Notes

  • Use room temperature cottage cheese and eggs for better blending.
  • Be gentle when folding in blueberries to avoid breaking them.
  • Test doneness with a toothpick to prevent undercooking or overbaking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze individual slices wrapped in plastic wrap for up to 2 months; thaw in the refrigerator before serving.
  • Optional additions such as chia seeds or flaxseeds can boost omega-3 fatty acids and fiber.
  • Whole wheat flour can replace almond flour for a more wholesome bread.
  • For a sweeter bread, add a tablespoon of honey or maple syrup to the batter.

Nutrition

Keywords: cottage cheese bread, blueberry bread, cloud bread, low calorie bread, gluten-free bread, high protein bread, healthy breakfast, quick bread, diabetic friendly, low fat bread

Find it online: https://dishedbydana.com/line-a-loaf-pan-with-parchment-paper-or-grease-it-lightly-recipe/