Blintz souffle is an easy and delicious brunch or breakfast dish. The creamy, cheesy filling mimics a traditional blintz, but instead of making and rolling crepes, the batter is baked over the filling. The fresh blueberry sauce on top brings additional flavor and visual appeal.
Traditional blintzes take a lot of work, which is why this blintz souffle is a favorite of mine.
It has lots of “blintz” flavor, without the extra work! Assemble the souffle ahead of time, leave it in the fridge, and pop it in the oven before company arrives. I often serve it on New Year’s Day, before the Rose Parade. It’s also great for festive occasions like a shower, Easter, family get-together.
This recipe comes from Marlene Sorosky’s, Year-Round Holiday Cookbook, via my mom, who has been making this recipe for at least 25 years. The blueberry sauce recipe can easily be made with raspberries , strawberries, or even mixed berries if you prefer. You can serve also serve it with assorted jams.
This blintz souffle is light and airy, and sweet, but not too sweet, which is why I like it.
- ¼ lb butter softened
- ⅓ cup sugar
- 6 eggs
- 1½ cup sour cream
- ½ cup orange juice
- 1 cup flour
- 2 teaspoons baking powder
- Blintz Filling
- 8 ounce package cream cheese cut up
- 1 pint small curd cottage cheese
- 2 egg yolks
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350* F. Butter a 13" x 9" baking dish; set aside.
- In a blender or food processor, mix butter, sugar, eggs, sour cream, orange juice, flour and baking powder until blended. Pour half the batter into prepared baking dish.
In a food processor prepare blintz filling. Combine cream cheese, cottage cheese, egg yolks, sugar and vanilla extract. Mix until smooth. Drop filling by heaping spoonfuls over batter in baking dish. With a knife, spread filling evenly; it will mix slightly with batter. Pour remaining batter over filling.
- Unbaked souffle may be covered and refrigerated several hours or overnight until ready to use.
- Before baking, bring souffle to room temperature. Bake uncovered 50 to 60 minutes or until puffed and golden.
- Serve immediately with sour cream and Blueberry Syrup or assorted jams.
To assemble, butter a 13 x 9 inch baking dish. Pour in half the batter. To make the filling, mix the cream cheese, cottage cheese, egg yolks, sugar and vanilla extract together in a food processor. Drop spoonfuls of the filling over the batter, then top with the remaining batter.
At this point, either cover and refrigerate, or bake. Serve some mimosas, a Bourbon Glazed Ham, a Fresh Fruit Salad, or a Warm Fruit Compote, and you have a simple brunch that allows you to step out of the kitchen, and actually enjoy your own party!
Here’s the recipe for the blueberry sauce to serve with your blintz souffle.
- Blueberry Syrup this is a less sweet version of her recipe
- 1 16 oz. package of frozen blueberries defrosted
- ¼ cup sugar
- ½ teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- dash salt
- In a small saucepan, combine blueberries, sugar, lemon juice, and salt. Over medium heat, bring to boil.
- Mix cornstarch with water. Add to blueberry mixture and cook for 1 to 2 minutes.
- Remove from heat and let stand 5 to 10 minutes. Serve warm.