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Blueberry Blintz Souffle

 Blueberry Blintz Souffle
This luscious recipe is one I serve for Christmas and on New Year's, too. The rich blueberry syrup is delicious and easy.
12 ServingsPrep: 30 min. Bake: 40 min.

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 King Arthur Unbleached 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.

2 of 2

Blueberry Blintz Souffle (continued)

Directions (continued)

  • 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.