Description

An impossibly light, protein-packed bread with a cloud-like texture, bursting with juicy blueberries. Made with blended cottage cheese and whipped egg whites for a healthy, satisfying treat.

Ingredients

Scale

1 1/2 cups (340g) full-fat small-curd cottage cheese
4 large eggs, separated
1/3 cup (80ml) pure maple syrup or honey
1 1/2 teaspoons pure vanilla extract
3/4 cup (94g) all-purpose flour
1/4 cup (25g) oat flour (or finely ground rolled oats)
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 cup (150g) fresh or frozen blueberries (do not thaw if frozen)

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Instructions

Preheat oven to 325°F (165°C). Line an 8×4 inch loaf pan with parchment paper, leaving an overhang on the long sides.
In a blender, combine cottage cheese, egg yolks, maple syrup, and vanilla. Blend on high until completely smooth, about 60 seconds.
In a medium bowl, whisk together all-purpose flour, oat flour, baking powder, and salt.
In a large, clean glass or metal bowl, beat the egg whites with a hand mixer or stand mixer until stiff, glossy peaks form.
Pour the blended cottage cheese mixture into the dry ingredients. Gently stir until just combined.
Add about 1/3 of the whipped egg whites to the batter. Fold vigorously to lighten. Gently fold in the remaining egg whites until no large white streaks remain.
If using frozen blueberries, toss them in 1 tablespoon of the flour mixture (taken from the measured amount) to coat. Gently fold all blueberries into the batter.
Pour batter into the prepared pan, smooth the top, and bake for 50-65 minutes, until deep golden brown and a toothpick inserted comes out clean.
Cool in the pan on a wire rack for 20 minutes, then lift out using the parchment and cool completely on the rack before slicing.

Notes

Ensure the bowl and beaters for the egg whites are completely clean and free of any fat (yolk, oil) for proper whipping.
Do not thaw frozen blueberries before using; toss them in flour to prevent sinking.
The bake will crack on top—this is normal and desirable.
Cooling completely is essential for the structure and clean slicing.
Store wrapped at room temperature for 2 days, refrigerated for up to 5 days, or freeze for up to 3 months.

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 185
Sugar: 8
Sodium: 280
Fat: 5
Saturated Fat: 2
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 22
Fiber: 2
Protein: 12
Cholesterol: 95