Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the cottage cheese and eggs. Mix until well blended and smooth.
Add the almond flour, baking powder, salt, vanilla extract, and sweetener (if using) to the bowl. Stir until all ingredients are fully incorporated.
Gently fold in the fresh blueberries, being careful not to crush them.
Using a spoon or a cookie scoop, drop dollops of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 20-25 minutes, or until the cloud bread is golden brown and set in the middle.
Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.