Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent sticking and make cleanup a breeze.
Step 2: In a large, clean mixing bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. This means the whites will hold their shape when you lift the beaters.
Step 3: In a separate medium bowl, combine the cottage cheese, egg yolks, almond flour, baking powder, salt, and vanilla extract. Mix until all the ingredients are thoroughly incorporated and smooth.
Step 4: Gently fold the beaten egg whites into the cottage cheese mixture using a spatula. Be very careful not to deflate the egg whites; the goal is to keep the mixture light and airy. Use a gentle, 'cut and fold' motion.
Step 5: Gently fold in the fresh blueberries. Ensure they are evenly distributed throughout the delicate batter without crushing them.
Step 6: Using a spoon or an ice cream scoop, drop mounds of the batter onto the prepared baking sheet. Leave some space between each mound, as they will spread slightly during baking.
Step 7: Bake in the preheated oven for 25-30 minutes, or until the tops are beautifully golden brown and the bread is set. The texture should feel spongy when lightly pressed.
Step 8: Allow the cloud bread to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature.