Blueberry Blintz Souffle Recipe

Blueberry Blintz Souffle Recipe photo by Taste of Home

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This luscious recipe is one I serve for Christmas and on New Year's, too. The rich blueberry syrup is delicious and easy.

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Blueberry Blintz Souffle Recipe

Prep: 30 min. Bake: 40 min.

Yield: 12 Servings

30 40 70

Ingredients

1/4 cup butter, softened
1/3 cup sugar
6 eggs
1-1/2 cups (12 ounces) sour cream
1/2 cup orange juice
1 cup all-purpose flour
2 teaspoons baking powder
FILLING:
2 cups (16 ounces) 4% cottage cheese
1 package (8 ounces) cream cheese, softened
2 egg yolks
1 tablespoon sugar
1 teaspoon vanilla extract
BLUEBERRY SYRUP:
1 can (15 ounces) blueberries
1 tablespoon cornstarch
1/2 cup corn syrup
1/2 teaspoon lemon juice
Dash salt
Dash ground cinnamon

Directions

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and orange juice. Combine flour and baking powder; stir into egg mixture. Set aside. Combine filling ingredients in a small bowl; beat until blended. Pour half of the batter into a greased 13-in. x 9-in. baking dish. Top with filling and remaining batter. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted near the center comes out clean. Meanwhile, for syrup, drain blueberries, reserving juice; set berries aside. In a saucepan, combine cornstarch, corn syrup, lemon juice, salt, cinnamon and reserved blueberry juice until smooth. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Add blueberries; heat through. Serve warm with the souffle. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 388 calories, 21 g fat (12 g saturated fat), 201 mg cholesterol, 372 mg sodium, 38 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as Blueberry Blintz Souffle in Country Woman Christmas Annual 1999, p13