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Baked Blintezs with Fresh Blueberry Sauce Recipe

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This recipe for Baked Blintezs with Fresh Blueberry Sauce 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 1/4 cup milk
2 tablespoons sour cream
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon pure vanilla
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder

For the filling:
3 cups (24 ounces) 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 kosher salt
Fresh blueberry Sauce (recipe follows)

Fresh 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
Directions:
Directions:
Preheat oven to 350 degrees. Butter a 9 x 13-inch cake pan or baking dish.

For the batter:
Place all batter ingredients in the bowl of a food processor fitted with a steel blade. 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 thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.

For the 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. Makes 2 cups
Number Of Servings:
Number Of Servings:
8 - 10 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is s delicious brunch choice!

In the winter when fresh blueberries are not available, I have used frozen. Just thaw in a strainer until they are room temperature. (Remember put a disposable bowl under the strainer because they will stain your sink.)

 

 

 

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