Baked Blintzes With Fresh Blueberry Sauce Recipe

Ingredients for Baked Blintzes With Fresh Blueberry Sauce

• 1 1/2 cups milk
• Sour Cream
• Unsalted Butter
• 1 teaspoon vanilla extract
• Extra Large Eggs
• All Purpose Flour
• 1 tablespoon sugar (for batter) + 1/2 cup granulated sugar (for filling) + 1/2 cup granulated sugar (for sauce)
• Baking Powder
• 15 ounces ricotta cheese
• 4 ounces mascarpone cheese
• 1 tablespoon lemon zest (for filling) + 1 tablespoon lemon zest (for sauce)
• Fresh Lemon Juice
• Kosher Salt
• 1/2 cup orange juice
• 2 tablespoons cornstarch
• Fresh Blueberries
• 1 tablespoon lemon juice (for filling) + 1 tablespoon lemon juice (for sauce)

How to Make Baked Blintzes With Fresh Blueberry Sauce

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a food processor, combine 2 cups all-purpose flour, 2 large eggs, 1 1/2 cups milk, 1/4 cup melted unsalted butter, 1 tablespoon sugar, and a pinch of salt. Blend until smooth.
3. Pour half of the batter into the prepared dish and bake for 10 minutes, until lightly set.
4. Meanwhile, in a large bowl, whisk together 15 ounces ricotta cheese, 4 ounces mascarpone cheese, 2 large eggs, 1/2 cup granulated sugar, 1 tablespoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and a pinch of salt.
5. Spread the cheese filling evenly over the partially baked pancake layer.
6. Pour the remaining batter over the cheese filling.
7. Bake for 35-40 minutes, or until the top is lightly golden and the filling is set.
8. Let stand for 10-15 minutes before cutting.
9. While the blintzes bake, prepare the blueberry sauce: In a medium saucepan, combine 1/2 cup orange juice, 1/2 cup granulated sugar, and 2 tablespoons cornstarch. Bring to a boil, stirring constantly.
10. Reduce heat and simmer for 1-2 minutes, or until thickened and translucent.
11. Stir in 2 cups fresh blueberries and simmer for 4-5 minutes, until some berries burst.
12. Stir in 1 tablespoon lemon zest and 1 tablespoon lemon juice. Remove from heat and let cool.
13. Cut the baked blintzes into squares and serve warm, generously topped with the blueberry sauce.