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blintz casserole with blueberry sauce


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  • 1 1/2 tbl lemon juice
  • 8 oz pkg cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 lg egg
  • 15 oz container ricotta cheese
  • 2 tsp lemon zest
  • 1/8 tsp salt
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed brown sugar
  • 1/2 tsp ground cinnamon
  • 3/4 cup flour
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 2 lg eggs, lightly beaten
  • 1/2 cup butter, melted
  • 3 tbl milk
  • 1 tsp vanilla extract
  • sweetened whipped cream
  • 10 oz pkg frozen blueberries, thawed
  • 1/4 cup sugar
  • 2 tbl lemon juice
  • 1 tsp lemon zest
  • 1 tbl cornstarch
  • garnish: fresh mint


Preparation time 20mins
Cooking time 80mins


Step 1

preheat oven to 325. prepare filling: beat cream cheese and 1/3 cup sugar at med speed with an electric mixer until smooth. add egg, and beat on low speed just until blended. add ricotta and next 3 ingredients, beating at med speed just until blended.
prepare topping: stir together granulated sugar and next to ingredients in a small bowl.
prepare batter: whisk together flour and next 3 ingredients in a bowl. whisk together eggs and next 3 ingredients; gradually add egg mixture to flour mixture, whisking until blended.
pour 3/4 cup batter into a greased 13x9 inch baking dish. spoon filling over batter. dollop remaining batter over filling; spread batter to edges of baking dish. sprinkle topping over batter.
bake at 325 for 40-45 min or until lightly browned and set. let cool 10 min. serve warm with whipped cream and blueberry sauce. garnish if desired.

combine first 4 ingredients in a med saucepan. bring to a boil over med heat, stirring often.
combine cornstarch and 1 tbl water; add to blueberry mixture. cook, stir constantly, until slightly thickened. can be made the day ahead and reheated.

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