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Baked Blintzes With Fresh Blueberry Sauce

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


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.


For the batter:

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

For the filling:

  • 3 Cups ricotta cheese
  • 8 Ounces mascarpone cheese
  • 2 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
  • 2 pints fresh blueberries
  • 1 Teaspoon grated lemon zest
  • 1 Tablespoon lemon juice


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.