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Blueberry Blintz Souffle cont.
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In a mixing 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 mixing bowl; beat until blended. Pour half of the batter into a greased
13-in. x 9-in. x 2-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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |