Go Back
+ servings

Baked Cheese Blintz Casserole with Blueberry Sauce

A delicious casserole which tastes like a cheese blintz but is easier to make and takes half the time.
4.80 from 5 votes
Print Pin
Course: Breakfast, appetizer
Cuisine: Jewish, American
Keyword: cheese blintz, breakfast casserole, brunch, breakfast, eggs,
Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 8
Author: The Big Book of Breakfast from Maryanna Vollstedt

Equipment

  • Electric mixer
  • 13 x 9 inch baking dish

Ingredients

FILLING

  • 8 ounces softened cream cheese
  • 1 egg
  • 15 oz. ricotta cheese
  • 1 tbsp sugar
  • 1 tsp. vanilla

BATTER

  • 6 eggs
  • 1/2 cup melted butter
  • 1/2 cup orange juice
  • 1/4 cup sugar
  • 1 cup flour
  • 2 teaspoons baking powder

BLUEBERRY SAUCE

  • 2 cups fresh blueberries
  • 1/4 cup water
  • 1/2 lemon squeezed
  • fresh lemon zest

Instructions

FILLING

  • In a medium bowl with an electric mixer, beat together all filling ingredients. Set Aside.

BATTER

  • Preheat oven to 350 F.
  • In another medium bowl, using the electric mixer, beat butter, sugar and eggs.
  • Add flour, baking powder, baking soda, and orange juice and beat well.
  • Pour half of the batter into a lightly sprayed 13x9 inch baking dish.
  • Spoon half the filling on top.
  • Pour the remaining batter on top.
  • Bake until firm and golden on top, about 50 minutes.
  • Cut into squares and serve with blue berry sauce.

BLUEBERRY SAUCE

  • Combine blueberries, water, lemon juice and zest in a small sauce pan.
  • Bring to a boil and then reduce heat until thickened. Remove from heat. Refrigerate this after it is cooled.