This indescribably delicious soufflé may be assembled a day ahead and baked before serving. Perfect for any holiday or brunch you may be planning, and did I mention that it is delicious? They’ll be extra blueberry syrup to serve on the side. This is a recipe from my mom…thanks mom!
Let’s start with the blintz batter. You’ll need a good quality sour cream, six large eggs, flour, sugar, butter and freshly squeezed orange juice.
Then for the blintz filling you will need cream cheese (at room temperature), small curd cottage cheese, 2 egg yolks, 1 tablespoon sugar and pure vanilla extract.
And of course we must have the blueberry syrup. Now we could go out and purchase some, but isn’t it fun making if from scratch? You will need about 4 cups of frozen blueberries, ½ cup sugar, 2 tablespoons cornstarch and one cup of water.
See how I dropped the filling evenly into the batter.
Here is the soufflé with the top coat of the batter. Now all you have to do is pop it in the oven. While it is cooking prepare the blueberry syrup. Or you can cover it with plastic wrap and put it into the refrigerator and bake it the next morning.
Blueberry Blintz Soufflé
¼ pound butter (1 stick) butter, at room temperature
1/3 cup sugar
1 ½ cup dairy sour cream
½ cup orange juice
1 cup all-purpose flour
2 teaspoons baking powder
1 (8-ounce) package cream cheese, cut into small cubes
1 pint small curd cottage cheese (2 cups)
2 egg yolks
1 tablespoon sugar
1 teaspoon vanilla extract
Let’s put it all together:
You can make this the night before and refrigerate, or preheat oven to 350 degrees f. Butter a 9 x 13-inch baking dish; set aside. In a large bowl mix the butter, sugar, eggs, sour cream, orange juice, flour and baking powder until blended together well (I used a whisk). Pour half of the batter into the prepared baking dish.
To prepare the Blintz Filling:
In a medium bowl or food processor fitted with a metal blade, combine all ingredients until well blended. Then drop the filling by small spoonfuls in even rows over batter in the baking dish. Pour remaining batter over filling. The unbaked soufflé may be covered and refrigerated several hours or overnight until ready to use.
Before baking, bring soufflé to room temperature (about one hour). Bake, uncovered, 50 to 60 minutes or until puffed and golden. Serve immediately with sour cream and blueberry syrup or assorted jams. Makes 12 servings.
4 cups frozen blueberries
½ cup sugar
2 tablespoons cornstarch
1 cup water
Place all ingredients in a medium sauce pan. Over medium heat bring to a boil for 2 minutes or until thick. Serve on side. Can be made one day in advance. Just warm before serving.