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Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium-high speed using an electric mixer until stiff peaks form.
In a separate bowl, whisk the egg yolks, blended cottage cheese, salt, cornstarch (if using), and honey or sweetener until smooth.
Gently fold the egg yolk mixture into the beaten egg whites.
Scoop the batter onto the prepared baking sheet, forming 6–8 round, even mounds.
Sprinkle a few blueberries on top of each mound, pressing them in slightly.
Bake in the preheated oven for 25–30 minutes, or until the cloud bread is golden and firm to the touch.
Let the cloud bread cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.