Best 6 Blueberry Blintzes Recipes

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Blueberry blintzes are a delightful and versatile dish that can be enjoyed for breakfast, brunch, or dessert. These delicate pancakes filled with sweet blueberries are a popular choice for special occasions or leisurely weekend mornings. Whether you prefer them served with fresh fruit, powdered sugar, or a drizzle of maple syrup, blueberry blintzes are sure to satisfy your sweet tooth and leave you feeling both satisfied and nostalgic.

Here are our top 6 tried and tested recipes!

INA GARTEN'S BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE RECIPE - (4.2/5)



Ina Garten's Baked Blintzes with Fresh Blueberry Sauce Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 25

BLUEBERRY SAUCE:
3/4 cup freshly squeezed orange juice from about 3 oranges
2/3 cup sugar
1 tablespoon cornstarch
2 pounds fresh blueberries
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
BATTER:
1 1/4 cups milk
2 tablespoons sour cream
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
FILLING:
24 ounces or 3 cups ricotta cheese
8 ounces mascarpone cheese
2 extra-large eggs
1/3 cup sugar
1 tablespoon grated lemon zest from about 2 lemons
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt

Steps:

  • For the Blueberry sauce: Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened. Stir in the blueberries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. For the pancake batter: Place all the ingredients of the batter in the bowl of a food processor with a steel blade or blender (or a whisk, ) and blend until smooth. Pour half the batter into the dish and bake 10 minutes, or until set. For the filling: Whisk all the ingredients together in a large bowl until thoroughly combined. Spread over the baked layer Next, carefully spoon the remaining pancake batter over the cheese layer. Return to the oven and bake for 35 to 40 minutes or until the top is light golden and the filling is set. Remove from the oven and let stand 10 to 15 minutes. Cut into squares and serve with blueberry sauce. NOTE: This makes a lot! You can cut this recipe in half. The night before, I made the pancake batter, but waited to add the baking powder right before making this. I also made the filling and the blueberry sauce the night before. This assembled beautifully, and baked perfectly. Warm the blueberry sauce, but don't boil it.

BLUEBERRY BLINTZES



Blueberry Blintzes image

These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned into golden, delicate pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 18

3/4 cup plus 2 tablespoons whole milk
5 tablespoons unsalted butter, melted
2 large eggs
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon coarse salt
3 tablespoons canola oil
Confectioners' sugar, for dusting
1 pint (about 2 cups) blueberries
6 1/2 tablespoons granulated sugar
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
1/2 teaspoon cornstarch
Pinch of coarse salt
16 ounces cottage cheese
4 ounces cream cheese, softened
1/2 cup plus 3 tablespoons granulated sugar
1 vanilla bean, halved lengthwise, seeds scraped and reserved, bean discarded
1/2 pint (about 1 cup) blueberries

Steps:

  • Make the crepe batter: Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.
  • Make the sauce: Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.
  • Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries. Set aside.
  • Make the crepes: Stir together remaining 3 tablespoons melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes. Heat an 8-inch nonstick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant 1/4 cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1 1/2 minutes. Using a heatproof spatula, flip crepe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.
  • Transfer a crepe to a clean work surface. Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crepes and filling.
  • Heat the reserved 1/4 cup butter-oil mixture in clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place two blintzes on each plate. Spoon warm sauce over top, and dust with confectioners' sugar.

BLUEBERRY BLINTZES



Blueberry Blintzes image

Provided by Molly Yeh

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 19

1 1/2 cups blueberries
1/4 cup granulated sugar
2 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon ground cardamom
1 1/2 cups whole milk
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
2 large eggs
Flavorless oil, for the skillet
8 ounces cream cheese, at room temperature
1 cup whole-milk ricotta cheese
3 tablespoons honey
1 teaspoon lemon zest plus 1 tablespoon lemon juice (from 1 lemon)
1/2 teaspoon almond extract
1/4 teaspoon ground cardamom
A pinch of kosher salt
1 large egg
About 1/4 cup flavorless oil, for frying

Steps:

  • For the topping: Add 1/2 cup of the blueberries to a medium bowl with the sugar, honey, lemon juice and cardamom and let sit, stirring every 10 minutes or so and mashing slightly, until the juices are a vibrant pink color, about 1 hour. Fold in the remaining blueberries, coating them in the sauce until shiny.
  • For the blintzes: Meanwhile, in a blender or food processor, combine the milk, flour, salt and eggs and blend until smooth. Let the mixture sit at room temperature for 30 minutes.
  • Coat a 9- or 10-inch nonstick skillet with a thin layer of oil and heat over medium heat. Add 1/3 cup batter to the skillet and tilt it so that it distributes evenly into a round. Cook until the top is set and the bottom is slightly browned and pulls away easily from the skillet, 60 to 90 seconds. Use an offset spatula to transfer it to a plate or work surface (correct, you will not be flipping these). Repeat this process, stacking the cooked blintzes and separating them by sheets of parchment paper.
  • For the filling: In a bowl, mix together the cream cheese, ricotta, honey, lemon zest and juice, almond extract, cardamom, salt and egg until combined.
  • To assemble: Place a blintz browned-side up on a work surface. Spoon 1/4 cup filling slightly below the center line of the blintz. Fold the bottom third of the blintz up over the filling and then fold in the sides. Bring the top third of the blintz down over the filling to seal. Set aside and repeat with the remaining blintzes.
  • In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Fry the blintzes a few at a time until golden brown, 2 to 3 minutes on each side, adding additional oil if the needed. Transfer to a serving plate, top with the blueberry sauce and enjoy.

BLUEBERRY BLINTZES



Blueberry Blintzes image

I found this recipe from Crisco Oil in a very old Hadassah magazine stuffed in the back of a drawer in my grandmother's house. It's a favorite of mine. I think the nutmeg and lemon give the blueberries an exceptional flavor. I usually make it with milk (1 or 2%, but you can use water if you want to make it dairy-free. And if you can get them, try it with fresh blueberries. It is heavenly! (Although frozen work quite well, just taste for sweetness and adjust accordingly). These blintzes freeze very well, and I'll usually freeze them wrapped in packets of two. You can cook them up straight from the freezer; no thawing is needed. It's a really nice treat for kids with a dollop of sour cream, or even dusted with some powdered sugar, with or without cinnamon. They are surprisingly low in fat and calories.

Provided by Charmed

Categories     Breakfast

Time 45m

Yield 14 serving(s)

Number Of Ingredients 12

1 1/2 cups blueberries (fresh or frozen)
3 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon grated fresh lemon rind (or 1 tsp. fresh lemon juice)
1/4 teaspoon nutmeg (freshly grated, if possible)
3 eggs
1 cup milk (you can use water for dairy-free blintzes)
1/2 teaspoon salt
1/4 teaspoon sugar
2 tablespoons oil
3/4 cup all-purpose flour, sifted
oil (for cooking)

Steps:

  • Make the filling by gently tossing all the filling ingredients together in a bowl.
  • Set aside.
  • To make the crepes, beat the eggs, milk, salt, sugar& 2 tbs.
  • oil together.
  • Stir in flour vigorously until the mixture issmooth.
  • Heat about 1/4 teaspoon oil in a 6" skillet over medium high heat.
  • Pour 2 tbs.
  • batter into the pan, and tilt the pan around to coat the bottom with the batter.
  • Let the crepe brown lightly, approximately a minute or so, then carefully turn out, browned side up, onto a paper towel.
  • Make the rest of the pancakes in the same way.
  • When all the pancakes are made, take one pancake and lay it flat on a plate or flat surface.
  • Place about 1 tablespoon filling near one side of circle, shaping it so it's somewhat rectangular.
  • Fold the top& bottom up and over the filling, then roll up from the other sides.
  • You can freeze the blintzes at this point (I freeze them in packets of 2 at a time).
  • Heat 1 tbs.
  • oil in large skillet over medium heat (you don't need a lot of oil for this-- you want just a thin coating).
  • Fry blintzes until golden brown on both sides.
  • If you are cooking them directly from the freezer, start them on a lower flame and then raise the heat when they are fairly thawed out to medium heat; when cooking from a frozen state, especially if i'm cooking only two, i'll actually just use my fingers to rub a very light coating of oil over each side of the blintze instead of heating the oil in the pan.
  • Serve with sour cream or sprinkled with powdered or granulated sugar; They are even good with some slightly sweetened ricotta cheese.
  • Makes 14 to 18 blintes.
  • NOTE: I often will make 8 or 9 inch crepes and use 2 heaping tablespoons filling to make larger blintzes, but then you get fewer; I often double the recipe to do so.
  • I also prefer the lemon juice to the lemon rind (use to taste, and add a touch more of cornstarch if needed) but use the rind if you prefer a stronger lemon flavor.

BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE



Baked Blintzes With Fresh Blueberry Sauce image

This is a Barefoot Contessa recipe which sounds wonderful because you bake the blintzes in a large casserole and then cut into squares vs. having to make individual pancakes. They are topped with a wonderful fresh blueberry topping. Would be wonderful for a brunch!!!

Provided by DailyInspiration

Categories     Breakfast

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 22

1 1/4 cups milk
2 tablespoons sour cream
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 (24 ounce) carton ricotta cheese
8 ounces mascarpone cheese
2 extra-large eggs
1/3 cup sugar
1 tablespoon lemon zest (zest of 2 lemons)
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1 teaspoon kosher salt
3/4 cup orange juice, freshly squeezed (3 oranges)
2/3 cup sugar
1 tablespoon cornstarch
4 half-pints fresh blueberries
1 teaspoon lemon zest
1 tablespoon lemon juice, freshly squeezed

Steps:

  • Preheat the oven to 350 degrees. Butter a 9 x 13 inch cake pan or baking dish.
  • For the batter: place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. Pour half of 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 until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese (use a measuring cup and pour batter into a spoon over the dish -- this will prevent the pancake batter from mixing in with the filling). Return the dish to the oven and continue baking 35-40 minutes, until the top is liqhtly golden and the filling is almost set. Remove from the oven and allow to stand 10-15 minutes. Cut the blintzes in squares and serve warm with the fresh blueberry sauce.
  • 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 4-5 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.

BLUEBERRY-ORANGE BLINTZES



Blueberry-Orange Blintzes image

Blintzes are aces for brunch, because I can make the crepes ahead. They taste so indulgent that guests don't know they're missing fat and calories. -Mary Johnson, Coloma, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1 large egg
1 cup fat-free milk
3/4 cup all-purpose flour
1 carton (15 ounces) part-skim ricotta cheese
6 tablespoons orange marmalade, divided
1 tablespoon sugar
1/8 teaspoon ground cinnamon
2 cups fresh blueberries or raspberries, divided
2/3 cup reduced-fat sour cream

Steps:

  • In a large bowl, whisk egg, milk and flour until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Place a 6-in. skillet coated with cooking spray over medium heat. Stir batter; fill a 1/4-cup measure halfway with batter and pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Repeat with remaining batter., In a small bowl, mix ricotta cheese, 2 tablespoons marmalade, sugar and cinnamon. Spoon about 2 tablespoons mixture onto each crepe; top with about 1 tablespoon blueberries. Fold opposite sides of crepes over filling, forming a rectangular bundle., Place blintzes on a 15x10x1-in. baking pan coated with cooking spray, seam side down. Bake, uncovered, 10-15 minutes or until heated through. Serve with sour cream and the remaining marmalade and blueberries. Freeze option: Freeze cooled crepes between layers of waxed paper in a freezer container. To use, thaw overnight in refrigerator overnight. Proceed as directed.

Nutrition Facts : Calories 301 calories, Fat 9g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 129mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

Some useful tips before getting to the conclusion

Going through the tips below before getting to the conclusion will make it easier for you to get the best of the blueberry blintzes recipe:

  • You have the option of using fresh or frozen blueberries. To use fresh blueberries, simply rinse them to get rid of any residue. On the other hand, you need to defrost and pat dry the frozen blueberries before using them.
  • If you don’t have fresh or frozen blueberries, feel free to use another type of berry.
  • Lemon zest can be used to create some citrusy notes in this recipe. However, if you do not have any lemons, feel free to leave out the zest.
  • You have the option of sprinkling sugar or cinnamon on the blintzes before you brown them in butter. This will create a crispy and sweet exterior for the blintzes.
  • To make the recipe even more special, you can serve it with your favorite toppings. A couple of suggestions are whipped cream or ice cream.

Conclusion

These delectable blueberry blintzes are an ideal addition to any breakfast, brunch, or dessert menu. With their simple ingredients and step-by-step guide, this recipe ensures a fuss-free cooking or preparation process. Serve the blintzes with an assortment of toppings like whipped cream or ice cream to elevate the flavors. The combination of the soft and fluffy blintz wrapper, sweet and tangy blueberry compote, and crispy crust make this dish a perfect treat for any occasion.

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