Baked Blintzes With Fresh Blueberry Sauce

Warm blintzes served with a fresh blueberry sauce are a wonderfully comforting brunch dish
Blueberry Blintzes

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If you’re feeding a crowd, baking blintzes in a large pan rather than making them individually will make your hosting life so much easier.

This recipe is courtesy of Food Network.

8
Servings
500
Calories Per Serving
Deliver Ingredients

Ingredients

For the batter:

  • 1 1/4  Cup  milk
  • 2  Tablespoons  sour cream
  • 4  Tablespoons  unsalted butter, melted
  • 1  Teaspoon  vanilla extract
  • eggs
  • 1 1/3  Cup  flour
  • 2  Tablespoons  sugar
  • 1  Tablespoon  baking powder

For the filling:

  • 3  Cups  ricotta cheese
  • 8  Ounces  mascarpone cheese
  • eggs
  • 1/3  Cup  sugar
  • 1  Tablespoon  grated lemon zest
  • 2  Tablespoons  lemon juice
  • 1/2  Teaspoon  vanilla extract
  • 1  Teaspoon  salt

For the blueberry sauce:

  • 3/4  Cups  orange juice
  • 2/3  Cups  sugar
  • 1  Tablespoon  cornstarch
  • pints fresh blueberries
  • 1  Teaspoon  grated lemon zest
  • 1  Tablespoon  lemon juice

Directions

For the batter:

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch cake pan or baking dish.

Put all the ingredients in a food processor and blend until smooth. Pour half the batter into the cake pan or baking dish and bake for 10 minutes, until set.

For the filling:

Whisk together the ricotta, mascarpone, eggs, and sugar. Add the lemon zest, juice, vanilla, and salt. Mix until well combined. Spread the filling over the baked pancake. Spoon the remaining pancake batter over the filling. Return to the oven and bake for 35-40 minutes until lightly golden. Remove and let cool for 10-15 minutes. Cut into squares and serve warm with the blueberry sauce.

For the blueberry sauce:

Mix the orange juice, sugar, and cornstarch in a saucepan set over medium-high heat. Bring to a boil, stirring occasionally, until the mixture is translucent and thickened. Add the blueberries and simmer for 5 minutes until a few of the berries have burst. Stir in the zest and juice. Set aside to cool.

Nutritional Facts

Total Fat
23g
33%
Sugar
4g
4%
Saturated Fat
8g
33%
Cholesterol
35mg
12%
Carbohydrate, by difference
57g
44%
Protein
17g
37%
Vitamin A, RAE
129µg
18%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
342mg
34%
Choline, total
14mg
3%
Fiber, total dietary
6g
24%
Folate, total
48µg
12%
Iron, Fe
2mg
11%
Magnesium, Mg
44mg
14%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
337mg
48%
Selenium, Se
28µg
51%
Sodium, Na
584mg
39%
Water
140g
5%
Zinc, Zn
2mg
25%