Storage: Store the bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to keep it fresh. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 3 months. If using frozen blueberries, add them straight from the freezer—this helps prevent color bleeding. To make a taller loaf, use an 8×4-inch pan and increase the bake time by 5–10 minutes. For the best texture, use room-temperature ingredients and avoid overmixing the batter.
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well using butter or cooking spray. A pro tip — let the parchment hang over the sides for easy lifting later once the bread is baked.
- In a medium bowl, whisk together the almond flour, baking powder, and a pinch of salt until everything is evenly combined. This ensures the leavening is distributed throughout, giving your bread a perfectly even rise.
- In a separate large bowl, whisk the eggs until frothy and slightly pale (about 30 seconds). Add the cottage cheese, sweetener, and vanilla extract, then mix until combined. A few small curds are normal and even desirable for texture — complete smoothness is not required.
- Gradually fold the dry ingredients into the wet mixture using a spatula, stirring gently until there are no dry streaks left. Lumps are fine, so stop mixing once everything is incorporated. Overmixing can make the bread dense and tough, so handle it with care.
- Gently fold in the blueberries, being careful not to crush them. If you’re using frozen berries, they’ll hold their shape intact better than fresh, giving the bread an ideal texture and flavor balance.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula, spreading evenly into all corners. This helps ensure even baking and a beautiful golden finish.
- Bake for 45–55 minutes, checking at 40 minutes to prevent browning too quickly. If needed, cover loosely with aluminum foil and continue baking. The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs—a little blueberry juice is fine, but no wet batter.
- Let the bread cool in the pan for 10 minutes, then use the parchment paper to lift it onto a cooling rack. Cool completely before slicing to get those clean cuts and keep the loaf’s texture tender and intact.