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Berry Blintz Souffle

Servings 12 servings


For the souffle:

  • 1/2 cup salted butter softened (1 stick)
  • 1/3 cup sugar
  • 6 large eggs
  • 1 1/2 cups sour cream I used light
  • 1/2 cup orange juice
  • 1 cup all purpose flour
  • 2 teaspoons baking powder

For the filling:

  • 8 ounce package cream cheese cut up (I used Neufchatel or 1/3 less fat)
  • 1 pint low fat small curd cottage cheese 2 cups
  • 2 egg yolks
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract

For blueberry syrup:

  • 4 cups fresh or frozen blueberries
  • 1/2 cup sugar
  • 1/2 cup water
  • zest from one lemon
  • dash of cinnamon
  • Fresh raspberries for garnish


  1. Preheat oven to 350 degrees F. Butter or spray a 13" X 9" baking pan.
  2. In a blender, or large bowl, mix all of soufflé ingredients until blended. Putting everything in a blender would be easiest, but I used a mixer and creamed the butter and sugar first, then added the eggs until combined. Then finished with the sour cream, orange juice, flour and baking powder
  3. Pour half of the batter into prepared pan.
  4. Prepare blintz filling. In a medium bowl, beat cream cheese until creamy. Add in cottage cheese, egg yolks, sugar and vanilla and beat until well blended. I used a mixer here as well and still had some remaining lumps from the cottage cheese. You could use a food processor instead. Just put all filling ingredients in together and process until smooth.
  5. Spoon filling mixture on top of batter spreading with a spatula if necessary to distribute evenly.
  6. Spoon remaining soufflé batter over the filling and spread as evenly as possible.
  7. Bake uncovered for 50 to 60 minutes until puffed and golden.
  8. While soufflé is baking, make the syrup.
  9. In a sauce pan, combine all of the syrup ingredients. Cook over low heat until mixture comes to a boil. Simmer gently, stirring occasionally until berries break down a bit and mixture thickens and becomes syrupy. You'll see the syrup turn a deep purple as the berries break down and release some of their juices. This will take 5 minutes or so, but watch the pot so that you don't burn the mixture.
  10. Cut the warm soufflé into squares and serve topped with blueberry syrup and fresh raspberries.

Recipe Notes

*You can use a blender or food processor to blend the batter and/or filling. I only used a mixer because it was easier clean up for me.

* I used low fat ingredients wherever possible to help lighten it up a bit, but you can use full fat if that's your preference.

*You can make this dish the night before (unbaked) and bake the next morning after letting it come to room temperature.

*Souffle is best served immediately, but leftovers are fine gently reheated in the microwave. I reheated individual slices for about 20-30 seconds.

Souffle recipe slightly adapted from a college lunch lady friend

Syrup recipe from The Merchant Baker.

The Merchant Baker Copyright © 2015