Have you ever stumbled upon a recipe that just makes you feel like you’re biting into a cloud? I know, it sounds like a fairytale. But one day, while playing around with some cottage cheese and blueberries that were on the brink of going bad (you know how it is), I accidentally created magic. I’m talking about Fluffy Cottage Cheese Blueberry Cloud Bread. It was supposed to be just another baking experiment, but, oh boy, did it turn into a family favorite with everyone asking for more!
The first time I made it, I’ll admit, I was a bit skeptical. Could cottage cheese really work in bread? But trust me, once you try this, you’ll understand why I now make this at least once a week. And the kids? They can’t get enough. It’s like their dessert, but I know they’re getting some good protein. So, let’s get baking, shall we?
Table of Contents
Ingredients
Now, about those ingredients… I’ve learned that you don’t have to go all fancy. Everything you need can probably be found in your kitchen right now (and if not, there’s always room for improvisation).
- 1 cup all-purpose flour (I use unbleached, but you do you)
- 1/2 cup granulated sugar (honestly, sometimes I eyeball it)
- 1/2 tsp baking powder
- 1/4 tsp salt (I’m a fan of pink Himalayan)
- 1 cup cottage cheese (full-fat for the win)
- 2 large eggs (they make all the difference)
- 1/2 cup fresh blueberries (or frozen, but don’t tell my mom)
- 1 tsp vanilla extract (the good stuff, please)
Instructions
Now let’s get down to the nitty-gritty. Follow these steps, and you’ll be in cloud bread heaven before you know it. And remember, if I can do it, so can you!
- Start by preheating your oven to 350°F (that’s 175°C for my metric friends). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set it aside.
- In another bowl, blend the cottage cheese until smooth (game changer!). Beat in the eggs, one at a time, and then stir in the vanilla extract.
- Add the wet ingredients to the dry ingredients and gently fold until just combined. Be gentle, or you’ll scare away the fluffiness!
- Finally, fold in the blueberries carefully. You don’t want a smurf bread situation.
- Pour the batter into the prepared pan and bake for about 50-55 minutes. You’re looking for that golden top and a toothpick that comes out clean (or with a few crumbs).
- Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Tips & Tricks
But here’s the thing, I’ve had my share of flops and mishaps. So, let me pass on a few tips that I’ve picked up along the way (trust me on this).
- If you’re using frozen blueberries, toss them in a bit of flour to prevent them from sinking to the bottom of the batter.
- Cottage cheese can be a bit chunky, so blending it smooth is the key to that fluffy texture.
- Always let the bread cool before slicing. I know it’s hard, but patience is a virtue, and it pays off with the perfect slice.
FAQ
Q: Can I use a different type of cheese?
A: Absolutely! Ricotta works like a charm if you don’t have cottage cheese. It’s all about that creamy texture.
Q: What if I’m out of fresh blueberries?
A: No problem! Frozen blueberries work just fine, just don’t defrost them first.
Q: How long does this cloud bread last?
A: If stored properly in an airtight container, it’ll be good for about 3-4 days at room temperature. In the fridge, you can stretch it to a week. But honestly, it never lasts that long in my house.
Every time I bake this Fluffy Cottage Cheese Blueberry Cloud Bread, it takes me back to that first accidental batch. The warm, inviting smell that fills my kitchen is the scent of success after many trials and errors. It’s a reminder that sometimes the best things come from the unexpected. My neighbor, who’s become my unofficial taste tester, insists I’ve got to enter it into the county fair. Maybe this year I will.
So, there you have it, a bread that’s as light as a feather and packed with bursts of blueberry goodness. Whether it’s a casual Sunday brunch or a cozy afternoon snack, this cloud bread is sure to lift your spirits and tickle your taste buds. Happy baking, and may your kitchen be filled with love and fluffy bread!
Fluffy Cottage Cheese Blueberry Cloud Bread
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup fresh blueberries
- 1 tsp vanilla extract
Directions:
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Preheat the oven to 350°F (175°C) and prepare a loaf pan with grease or parchment paper.
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Whisk together the flour, sugar, baking powder, and salt in a large bowl.
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Blend the cottage cheese until smooth in a separate bowl, then beat in the eggs one at a time and stir in the vanilla extract.
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Combine wet and dry ingredients and fold gently to keep the mixture fluffy.
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Fold in the blueberries carefully to avoid discoloring the batter.
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Pour the batter into the pan and bake for 50-55 minutes until golden and a toothpick comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.