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This easy Blintz Soufflé can be assembled the night before, and then baked in the morning.
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Blueberry Sauce

Simple blueberry sauce for blintz souffle or ice cream, Blintz Souffle from Marlene Sorosky's Year-Round Holiday Cookbook.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Sauce
Author: Cynthia

Ingredients

  • 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

Instructions

  • 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.