Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

Beat the egg whites and a pinch of salt in a clean, dry bowl until soft peaks form (about 3-4 minutes). Add baking powder and continue until stiff peaks form.

In a blender, combine cottage cheese, egg yolks, honey (if using), vanilla extract, and cornstarch. Blend until smooth and creamy (about 1-2 minutes).

Gently fold the whipped egg whites into the cottage cheese mixture with a rubber spatula, maintaining airiness.

Fold in the blueberries gently, being careful not to break them.

Scoop the batter onto the prepared baking sheet in thick rounds, topping with extra blueberries.

Bake for 25 to 30 minutes until golden brown and set in the center.