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Blueberry Breakfast/Brunch Souffle Recipe

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This recipe for Blueberry Breakfast/Brunch Souffle is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 c. flour
2 Tsp. baking powder
6 eggs
1/3 c. sugar
1/4 c. butter
1 1/2 c. sour cream
1/2 c. orange juice

Filling:
2 c. ricotta or small curd cottage cheese
1 8oz. package cream cheese
1 whole egg
1 Tbsp sugar
1 tsp vanilla

Syrup
1 15 oz. can blueberries
1/2 c. corn syrup
1/2 tsp lemon juice
1 Tbsp. cornstarch
dash of salt
dash of ground cinnamon

Directions:
Directions:
Mix together butter and sugar until well blended. Add one egg at a time, mixing until well incorporated. Add sour cream and OJ. Stir flour and baking powder into mixture and set aside.

Combine all ingredients for filling until blended. In a 9x13 greased pan, add 1/2 flour mixture. Pour in filling mixture and top with remaining flour mixture. Bake350º uncovered for 40-50 minutes or until knife inserted comes out clean.

While souffle is baking, drain blueberries, reserving juice. Add juice and all filling ingredients in a sauce pan. Bring to boil, and constantly stir for 2 min. Add blueberries and serve warm with souffle

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
Served this at a brunch and got rave reviews.

 

 

 

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