Ingredients
1 cup cottage cheese (preferably full-fat or low-fat)
3 large eggs
1/2 cup blueberries (fresh or frozen)
1/4 teaspoon salt
Instructions
1. Preheat Oven
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or lightly grease it.
2. Separate the Eggs
Separate the egg whites and yolks into two bowls. Be careful not to get any yolk in the whites.
3. Whip the Egg Whites
Add the salt to the egg whites. Using a hand mixer or stand mixer, beat the egg whites until stiff peaks form (this will help make the bread airy and cloud-like).
4. Blend the Cottage Cheese & Yolks
In the other bowl, blend the egg yolks with the cottage cheese until smooth. You can use a blender or food processor for a creamier texture.
5. Fold the Mixtures Together
Gently fold the whipped egg whites into the cottage cheese mixture. Be careful not to deflate the whites — use a spatula and fold slowly.
6. Add Blueberries
Gently fold in the blueberries last. If using frozen, dust them lightly with flour to prevent sinking (optional).
7. Scoop & Bake
Spoon the mixture into 6-8 mounds on the baking sheet or pour into a loaf pan (for a more “bread-like” feel). Bake for 25–30 minutes or until golden and set.
8. Cool & Serve
Let cool slightly. The bread will be soft and fluffy with pops of blueberry and a hint of tang from the cottage cheese.
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