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blintz souffle
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5 from 2 votes

Blintz Souffle With Blueberry Sauce

Blintz Souffle from Marlene Sorosky's Year-Round Holiday Cookbook.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: Eastern European
Servings: 10
Calories: 339kcal
Author: Cynthia


  • ¼ lb butter softened
  • cup sugar
  • 6 eggs
  • 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.


Serving: 1g | Calories: 339kcal | Carbohydrates: 23g | Protein: 15g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 184mg | Sodium: 500mg | Potassium: 312mg | Fiber: 1g | Sugar: 13g | Vitamin A: 750IU | Vitamin C: 6.5mg | Calcium: 206mg | Iron: 1.4mg