Baked Blintzes with Blueberry Sauce

Baked Blintzes with Blueberry Sauce is an easy pan-style version of the classic filled pancake.

In case you’ve never heard of blintzes, let me demystify things right off the bat. A blintz is a small filled pancake usually served for breakfast or brunch. Very simple actually. These Baked Blintzes with Blueberry Sauce take simplicity one step further. Instead of filling individual pancakes, you are making one large blintz.

First, half of the pancake batter is poured into a 9 x 13 pan and partially baked. Then the sweetened ricotta and mascarpone cheese filling is spread on top. The remaining batter is spread over the cheese filling and baked until lightly golden brown. Voila, a pan-style blintz is born!

Its All About the Sauce!

Like most things sweet or savory, a delicious sauce is what it’s all about. This fresh blueberry sauce is no exception! Sweetened orange juice is thickened with cornstarch, then fresh blueberries are simmered for just a few minutes allowing them to maintain a whole-berry texture. Lemon zest and juice, always a natural pairing with blueberries, are added to finish the sauce.

This easy to make blintz recipe is also very easy to serve. Simply slice, plate and top with sauce! While these unique blintzes look similar to a heavy cheesecake, they’re not at all. They actually have a very light texture which feels just right with the fresh blueberry sauce.

Baked Blintzes with Blueberry Sauce were the sweet finale for our recent Gourmet Group Brunch. The rest of our fun and adventurous menu included Cornbread Waffles with Ranch-Style Eggs & Cilantro Crema, Micheladas (Mexican Bloody Marys) and Watermelon Avocado Cucumber Salad. Check out this wonderful array of recipes and select your favorites for your next brunch!

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Baked Blintzes with Blueberry Sauce

Easy, pan-style version of the classic sweet cheese-filled blintz topped with fresh blueberry sauce.

5 from 1 vote

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Cooling Time: 15 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 10

Author: Ina Garten, the Barefoot Contessa

Ingredients

Batter

• 1 1/4 cups milk
• 2 tablespoons sour cream
• 4 tablespoons (1/2 stick) unsalted butter melted
• 1 teaspoon pure vanilla extract
• 4 extra-large eggs
• 1 1/3 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder

Filling

• 3 cups (24 ounce) ricotta cheese
• 8 ounces mascarpone cheese
• 2 extra-large eggs
• 1/3 cup sugar
• 1 tablespoon grated lemon zest 2 lemons
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon kosher salt

Blueberry Sauce

• 3/4 cup freshly squeezed orange juice 3 oranges
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 4 half-pints fresh blueberries
• 1 teaspoon grated lemon zest
• 1 tablespoon freshly-squeezed lemon juice

Instructions

• Preheat the oven to 350 degrees. Butter a 9-by-13-inch cake pan or baking dish.
• For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
• Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
• Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the Fresh Blueberry Sauce.

Blueberry Sauce

• Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.

Notes

This fresh blueberry sauce is also wonderful served over ice cream!