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!
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)
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)
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.
© A Well-Seasoned Kitchen ®