1-Preheat oven and prepare sheet: Begin by preheating your oven to 300°F (150°C) and lining a baking sheet with parchment paper for easy cleanup. This low temperature ensures the bread bakes evenly without losing its fluffiness.

2-Blend cottage cheese: Next, drain the excess liquid from the ½ cup of full-fat cottage cheese and blend it until smooth to avoid any lumps in the batter.

3-Whip egg whites: In a clean bowl, beat the egg whites with ¼ teaspoon of cream of tartar until stiff peaks form, which is crucial for that airy texture.

4-Mix and bake: In another bowl, whisk the egg yolks with the blended cottage cheese, 1 tablespoon of cornstarch, and any optional items like 1 tablespoon of powdered sweetener or ½ teaspoon of vanilla extract. Gently fold the yolk mixture into the whipped egg whites, taking care to keep as much air in as possible for a light rise. Then, carefully mix in the ½ cup of fresh blueberries to distribute them evenly. Use a ¼ cup measure to scoop the batter onto the baking sheet, spacing portions 2 inches apart, and flatten them slightly with a spoon. Bake for 25-30 minutes until the bread turns golden brown and firm. Let it cool on the sheet for a few minutes before moving to a wire rack.