Blueberry Blintz Souffle Recipe

4.5 1 2
Blueberry Blintz Souffle Recipe
Blueberry Blintz Souffle Recipe photo by Taste of Home
Publisher Photo

Blueberry Blintz Souffle Recipe

Read Reviews
4.5 1 2
Publisher Photo
This luscious recipe is one I serve for Christmas and on New Year's, too. The rich blueberry syrup is delicious and easy.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.

Ingredients

  • 1/4 cup butter or margarine, 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) small-curd 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 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. 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.
Originally published as Blueberry Blintz Souffle in Country Woman Christmas Annual 1999, p13

Nutritional Facts

1 each: 388 calories, 21g fat (12g saturated fat), 201mg cholesterol, 372mg sodium, 38g carbohydrate (25g sugars, 1g fiber), 12g protein.

  • 1/4 cup butter or margarine, 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) small-curd 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
  1. 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. 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.
Originally published as Blueberry Blintz Souffle in Country Woman Christmas Annual 1999, p13

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cclarkncrrcom User ID: 1005184 75555
Reviewed Apr. 2, 2012

"This was really good. A big hit with my coffee group."

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