Cheese Blintz Soufflés with Blueberry Balsamic Sauce are a quick and easy variation on traditional cheese blintzes. Egg batter is layered with a cream cheese-cottage cheese filling in individual souffle dishes or ramekins, baked, then topped with an intensely flavored Blueberry Balsamic Sauce. The result is a delicious and impressive breakfast, brunch or lunch dish!
Blueberry Balsamic Sauce
1 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 1/2 cups fresh blueberries
1 tablespoon unsalted butter
2 tablespoons Blueberry Balsamic Vinegar (see Note)
Cheese Blintz Soufflés
3 large eggs
3/4 cup sour cream
1/4 cup (1 large navel orange) freshly squeezed orange juice
1/2 cup butter, softened
3 tablespoons sugar, divided
1 teaspoon baking powder
1/2 cup all-purpose flour, sifted
4 ounces cream cheese
1 cup small-curd cottage cheese
1 egg yolk
1/2 teaspoon vanilla extract
Garnish: additional fresh blueberries (optional)
Blueberry Balsamic Sauce
- In a medium saucepan, stir together sugar, cornstarch and water. Bring to a boil, reduce heat to medium and cook, stirring occasionally, for 5 minutes or until sugar dissolves.
- Stir in blueberries and cook, stirring occasionally for 10 minutes.
- Reduce heat to low, add butter and stir until melted. Stir in balsamic vinegar. Remove from heat and set aside.
Cheese blintz soufflés
- Preheat oven to 350 degrees. Butter 6 individual (6- to 8-ounce) soufflé dishes or 6 large ramekins.
- Using an electric mixer or food processor, blend together the eggs, sour cream, orange juice, butter, 2 1/2 tablespoons sugar and baking powder.
- Add flour and blend until smooth. Pour half the batter (about 1/4 cup each) into the prepared baking dishes.
- Beat together the cream cheese, cottage cheese, egg yolks, vanilla and remaining 1/2 tablespoon sugar. Drop by spoonfuls over the top of the batter in the baking dishes.
- Gently drizzle remaining batter over the top (about 1/4 cup per dish).
- Put ramekins on a large baking sheet and bake uncovered, for 30 to 35 minutes or until puffed, set in the center and golden brown.
- Serve with warm sauce spooned over the top. Garnish with additional fresh blueberries.
Gluten free: Substitute gluten-free flour blend for the all-purpose flour. I like “Bob’s Red Mill Gluten Free 1 to 1″ blend.
Make ahead: Blueberry Balsamic Sauce can be made up to two days ahead, covered and refrigerated. Can also be frozen for up to 6 months. Soufflés can be assembled but not baked up to 12 hours ahead, covered and refrigerated. Bring to room temperature before baking.
Note on vinegar: Blueberry Balsamic Vinegar can be purchased at specialty food stores or online. If you can’t find it, substitute white balsamic vinegar and add a few more blueberries (to taste).
One-dish variation: Make the soufflé in one dish. Butter an 8- by 8-inch baking dish. Pour half the batter (about 1 1/2 cups). Top with cheese mixture as described, then drizzle remaining batter over the top. Bake, uncovered, 40 to 45 minutes or until puffed and set in the center and golden brown. Serve with Blueberry Balsamic Sauce on the side.