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Preheat the 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 until stiff peaks form, approximately 3–4 minutes.
In a separate bowl, whisk together 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 using a spatula, taking care not to deflate the mixture.
Scoop the batter onto the prepared baking sheet, forming 6–8 round mounds about 3 inches wide.
Evenly distribute the blueberries on top of each mound, pressing them in slightly to ensure they adhere.
Bake in the preheated oven for 25–30 minutes, or until the cloud bread is golden and firm to the touch.
Allow the cloud bread to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.