blueberry blintz souffle

Andy Golden

Blueberry Blintz Souffle

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Author: Andy Golden

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

This is great for breakfast or dessert. Credit goes to Carina Graham; she introduced this to our lab. Pure yummy.

Ingredients

• 12 frozen blintzes from grocery store (blueberry or cherry) 
• 1 stick butter
• 4 eggs
• 16 oz sour cream
• 1 tsp vanilla extract
• 2/3 cup of sugar
• ground cinnamon

Protocol

1. Pre-heat oven to 350°F.
2. While pre-heating, put 1 stick of butter in 9 x 13 baking dish and put in oven until butter is melted (but be careful not to burn the butter).
3. Mix together the 4 eggs, 16 oz sour cream , 1 tsp vanilla extract, and 2/3 cup of sugar.
4. Arrange 12 frozen blintzes in one layer in the buttered pan.
5. Pour the egg mixture over it and let it settle between the blintzes and over the tops of them.
6. Sprinkle ground cinnamon over the top.
7. Bake for 50 minutes. When it is done, it will be puffy and “jiggly”, but it will solidify and condense as it cools.
8. Serve hot or cold.

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