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Blueberry Breakfast Soufflé

Breakfast or Brunch

Give your eyesight a powerful boost with this scrumptious, airy blueberry soufflé rich in vitamin C and carotene!

  • Preparation Time
    Preparation Time
    15min
  • Cooking Time
    Cooking Time
    10min
  • Servings
    Servings
    4

Ingredients

  • 1/4 cup butter - softened
  • 1/3 cup sugar
  • 6 large eggs
  • 1 and 1/2 cups sour cream
  • 1/2 cup orange juice
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
For The Filling:
  • 2 cups Ricotta cheese or small curd cottage cheese
  • 1 8-ounce package of cream cheese - softened
  • 2 egg yolks
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract
For The Topping:
  • 3 cups fresh blueberries
  • 1/3 cup white sugar (increase to 1/2 cup if blueberries aren't very sweet)
  • 1 teaspoon fresh lemon juice

Cooking Method

Prepare a 13 x 9-inch baking dish (at least 2 inches deep) with a generous coating of butter. Preheat oven to 350 degrees.
1. Prepare a 13 x 9-inch baking dish (at least 2 inches deep) with a generous coating of butter. Preheat oven to 350 degrees.
In a mixing bowl, cream butter and sugar together. Add the eggs, one at a time, beating well after each addition. Beat in sour cream and orange juice.
2. In a mixing bowl, cream butter and sugar together. Add the eggs, one at a time, beating well after each addition. Beat in sour cream and orange juice.
In a large mixing bowl, mix together the flour, baking powder and salt. Add in the egg mixture and mix well.
3. In a large mixing bowl, mix together the flour, baking powder and salt. Add in the egg mixture and mix well.
In a separate bowl, mix together all the ingredients for the filling.
4. In a separate bowl, mix together all the ingredients for the filling.
 In the prepared baking dish, layer in half of the batter, then the filling, followed by the remaining batter.
5. In the prepared baking dish, layer in half of the batter, then the filling, followed by the remaining batter.
Bake, uncovered, for 40-50 minutes or until a knife inserted near the center comes out clean.
6. Bake, uncovered, for 40-50 minutes or until a knife inserted near the center comes out clean.
As the souffle cooks, prepare the topping:
7. As the souffle cooks, prepare the topping:
 Place 1 cup of the blueberries and the sugar in a saucepan. Cook over medium heat - stirring often - until berries begin to break - about 8 minutes. While still hot, strain the berries through a sieve or cheesecloth placed over a bowl, reserving the juice. Discard the berry pulp. Allow the juice to cool at least 5 minutes.
8. Place 1 cup of the blueberries and the sugar in a saucepan. Cook over medium heat - stirring often - until berries begin to break - about 8 minutes. While still hot, strain the berries through a sieve or cheesecloth placed over a bowl, reserving the juice. Discard the berry pulp. Allow the juice to cool at least 5 minutes.
 In a medium mixing bowl, combine the remaining 2 cups of blueberries, lemon juice and strained blueberry juice.
9. In a medium mixing bowl, combine the remaining 2 cups of blueberries, lemon juice and strained blueberry juice.
To serve, cut the souffle into squares and top each serving with a generous amount of topping.
10. To serve, cut the souffle into squares and top each serving with a generous amount of topping.
 Leftovers store well in the refrigerator for a couple days... just be sure to keep the souffle and topping separate and everything covered tightly.
11. Leftovers store well in the refrigerator for a couple days... just be sure to keep the souffle and topping separate and everything covered tightly.