Best Blueberry Blintz Souffle Recipes
SOUR CREAM BLUEBERRY BLINTZ SOUFFLE
Store-bought blintzes speed up the preparation of this rich blueberry souffle. "This wonderful brunch entree tastes great with just about any breakfast meat served alongside," says Iris Katz of Pompano Beach, Florida. TIP: "Top it with additional sour cream or ice cream," Iris recommends. More Breakfast Meat Recipes »
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place butter in a 13-in. x 9-in. baking dish. Top with blintzes. In a large bowl, combine the eggs, sour cream, sugar, orange juice and vanilla. Pour over blintzes. , Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a knife inserted in the egg mixture comes out clean. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 357 calories, Fat 22g fat (12g saturated fat), Cholesterol 241mg cholesterol, Sodium 210mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 0 fiber), Protein 10g protein.
BLUEBERRY BLINTZ SOUFFLE
Steps:
- 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.
Nutrition Facts :
BLUEBERRY BLINTZ SOUFFLE
A dish that can be prepared in advance and is both easy and delicious. The dish is remisiscient of handmade blintzes but with only a fraction of the work. Two hour or overnight refrigeration needed.
Provided by Julie Bs Hive
Categories Breakfast
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a blender or mixer combine batter ingredients. Blend well, scraping sides occasionally.
- In a large bowl, beat together filling ingredients and set aside.
- Pour half batter into a greased 9x13 inch pan. Drop filling by spoonfulls over the batter. Spread evenly. If using fruit, add now. Pour remaining batter over top. Cover and refrigerate 2 hours or overnight.
- Bake at 350 degrees for 50-65 minutes until puffed and light-golden brown. Serve with blueberry sauce.
- Blueberry Sauce:.
- In a small saucepan combine:.
- 1 cup water.
- 1 cup granulated sugar.
- 2 tablespoons cornstarch.
- 1 cup blueberries.
- Cook with medium heat on the stovetop until sauce thickens.
- Keep warm.
Nutrition Facts : Calories 782.5, Fat 42.9, SaturatedFat 21.4, Cholesterol 352.6, Sodium 731.6, Carbohydrate 77.2, Fiber 1.3, Sugar 51.6, Protein 23.8
BLUEBERRY CHEESE BLINTZ SOUFFLE
This is so easy to make for a crowd and easy to transport for a potluck meal to go. It is a wonderful substitute for blintzes and takes less time to prepare/cook.
Provided by Helaine Norman
Categories Other Breakfast
Time 50m
Number Of Ingredients 7
Steps:
- 1. Melt butter or margarin in Pyrex dish. Put frozen blintzes in bottom and coat with melted butter. Set aside. Mix all other ingredients and pour over blintzes. Bake at 375 for 45 to 55 minutes, until lightly browned. Serve warm
- 2. If you can not find fruit blintzes, use cheese blintzes and throw in about a cup of frozen or fresh berries over all before baking. Reheats well.
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