blintz casserole with blueberry sauce

By á-7976

Ingredients

• FILLING
• 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
• TOPPING
• 1/4 cup granulated sugar
• 1/4 cup firmly packed brown sugar
• 1/2 tsp ground cinnamon
• BATTER
• 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
• REMAINING INGREDIENTS
• sweetened whipped cream
• BLUEBERRY SAUCE
• 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

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.

BLUEBERRY SAUCE
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.