Blueberry Blintz souffle casserole recipe
Indulge in the delightful fusion of fluffy mini pancakes or blintzes layered with a luscious blueberry compote and a decadent soufflé mixture. This 5-star-rated Blueberry Blintz Soufflé Casserole is a perfect blend of textures and flavors, creating a mouthwatering breakfast or brunch option. With a hint of lemon zest and a dusting of powdered sugar, it's a heavenly treat that's both easy to make and impressively delicious. Enjoy the perfect balance of sweetness and warmth in every bite!
Equipment
- 1 9”x13” baking dish
Ingredients
Blueberry blintz souffle Ingredients:
- 2 cups (240g) blueberries (fresh or frozen)
- 1/2 cup (100g) granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest or orange zest
- 1 teaspoon vanilla extract
- 1 cup (240ml) water
Mini Pancakes or Blintzes ingredients: (optional, you can sub with store bought)
- 2 cups (240g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (360ml) whole milk - opt for plant milk like almond milk, soy milk, or milk of your choice for vegan blintz casserole
- 2 large eggs - use just eggs or vegan yogurt or your preferred vegan egg substitute for a dairy free egg free casserole
- 2 tablespoons (30g) unsalted butter melted - use plant based butter for a vegan version
- Additional butter or oil for cooking
Soufflé Mixture:
- 1 cup (240ml) milk - opt for plant milk like almond milk, soy milk, or milk of your choice for vegan blintz casserole
- 1/2 cup (120ml) heavy cream - optional for vegan soy cream or heavy cashew cream for a vegan version
- 1/2 cup (100g) Granulated Sugar
- 3 large eggs use just eggs or your preferred vegan egg substitute for a dairy free egg free casserole
- 1 teaspoon vanilla extract
- 1/3 teaspoon salt
Topping:
- Powdered sugar for dusting
- Optional: 2 teaspoons ground cinnamon for dusting
Instructions
How to make Blintz souffle step by step instructions Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish.
- In a saucepan, combine the blueberries, sugar, vanilla extract, cornstarch, lemon zest, and water. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries release their juices. Set aside.
- In a bowl, whisk together flour, sugar, baking powder, and salt for the mini pancakes or blintzes.
- In another bowl, whisk together milk, eggs, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined.
- Heat a griddle or skillet over medium heat and lightly grease with butter or oil. Pour small amounts of batter to make mini pancakes or blintzes. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat until all batter is used.
- Arrange half of the mini pancakes or blintzes in the prepared baking dish. Spoon half of the blueberry mixture over them. Layer the remaining pancakes or blintzes on top and cover with the remaining blueberry mixture.
- In a separate bowl, whisk together milk, heavy cream, sugar, eggs, vanilla extract, and a pinch of salt. Pour this soufflé mixture over the pancake and blueberry layers.
- Bake in the preheated oven for 40-45 minutes or until the soufflé is set and golden brown.
- Dust with powdered sugar before serving.
- Enjoy this delicious blueberry blintz soufflé casserole with mini pancakes!