Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.

In a medium bowl, blend the egg yolks, cottage cheese, honey, and vanilla extract until completely smooth using a blender or immersion blender.

In a separate clean glass or metal bowl, combine egg whites and cream of tartar.

Beat the egg whites with an electric mixer on high speed until stiff peaks form.

Sift the baking powder into the egg yolk mixture and stir to combine.

Gently fold the yolk mixture into the egg whites using a spatula, taking care not to deflate the whites.

Carefully fold in the fresh blueberries.

Spoon the mixture into 4 large even mounds on the prepared baking sheet, flattening slightly.

Bake for 25 to 30 minutes until the surfaces are golden brown and the centers are firm.

Remove from oven and let cool completely on the tray before peeling from the parchment paper.