Step 1: Preheat the oven
Preheat your oven to 300°F (150°C)
Line a baking sheet with parchment paper or a silicone baking mat

Step 2: Beat the egg whites
Add the egg whites and cream of tartar to a clean mixing bowl
Using an electric mixer, beat until stiff peaks form — this can take about 3–4 minutes
Set aside while you prepare the yolk mixture

Step 3: Mix the egg yolks and cottage cheese
In a second bowl, whisk together the egg yolks, cottage cheese, honey or maple syrup (if using), and vanilla extract
Mix until smooth — if your cottage cheese is chunky, you may blend it first for a smoother result

Step 4: Combine the mixtures
Gently fold the yolk mixture into the whipped egg whites using a spatula
Be careful to fold slowly and gently to maintain as much volume and air as possible

Step 5: Add the blueberries
Lightly fold in the blueberries, distributing them throughout the batter
Take care not to overmix, as the batter is delicate

Step 6: Portion the batter
Spoon the mixture onto your prepared baking sheet in 6 to 8 mounds
Use the back of a spoon to shape each one into a round, about 1/2-inch thick

Step 7: Bake
Place the tray in the oven and bake for 25 to 30 minutes
Cloud bread should be golden brown on top and set in the center

Step 8: Cool
Remove the tray from the oven and let the cloud bread cool for 5 minutes on the sheet
Transfer to a wire rack and allow to cool completely before serving