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Blueberry Blintz Souffle

Total Time

Prep: 30 min. Bake: 40 min.


12 servings

This luscious recipe is one I serve for Christmas and on New Year's, too. The rich blueberry syrup is delicious and easy.


  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 6 large eggs, room temperature
  • 1-1/2 cups sour cream
  • 1/2 cup orange juice
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 cups 4% cottage cheese
  • 1 package (8 ounces) cream cheese, softened
  • 2 large egg yolks
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 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 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 bowl; beat until blended. Pour half of the batter into a greased 13x9-in. baking dish. Top with filling and remaining batter. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted in 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.

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