1. Prep: Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. Blend base: In a food processor or blender, combine cottage cheese, egg yolks, sweetener (if using), vanilla, and salt. Blend until completely smooth (~1–2 min).
3. Whip whites: In a clean bowl, beat egg whites and cream of tartar with a hand mixer until stiff peaks form.
4. Fold together: Gently fold whipped egg whites into cottage cheese mixture in 3 additions—keep it airy!
5. Add blueberries: Fold in blueberries gently (they’ll sink slightly—that’s okay).
6. Shape: Spoon or pipe 6–8 mounds onto baking sheet (or spread into a loaf shape).
7. Bake 25–30 minutes, until golden and firm to the touch.
8. Cool completely on pan before handling (cloud bread is delicate when warm).

💡 Pro Tips:
– For keto version, skip sweetener or use 1–2 drops liquid stevia.
– Use full-fat cottage cheese for best texture and flavor.
– Store in an airtight container in the fridge for up to 3 days or freeze for 1 month.

Prep Time & Nutrition (per serving, makes 6):