These Lemon Baked Blintzes with Summer Berry Compote is a showstopper dish for your next weekend brunch. Lemon ricotta filling is baked between two layers of blintz batter and drizzled with a citrus laced summer berry compote.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
We are on the last day of #BrunchWeek and I hope you entered the giveaway. If you haven’t – head over there now, enter quickly and then come back because you are going to LOVE today’s recipe.
While I’m so sad to see #BrunchWeek end, I am excited to share my favorite recipe of this year’s #BrunchWeek with you. I have a recipe that I have been obsessing over for some time. I first saw the Barefoot Contessa make these baked blintzes on a show of hers eons ago and it was filed in that “I’ll get to it” memory bank where I have a slew of recipes mentally bookmarked. However when BrunchWeek comes around, I always want a showstopper recipe or two like my Chile Relleno Quiche, Croque Madame Muffins, Mexican Chocolate French Toast with Spiced Blackberry Syrup, or my favorite Cheesy Breakfast Burgers. This recipe is definitely a weekend brunch showstopper. These Lemon Blintzes with Summer Berry Compote are so easy to make but will have your family and friends swooning at first bite.
This recipe takes a bit of time but you can prepare the components ahead. The key is to add just the right amount of batter to the base for the bottom layer. I poured too much and it puffed over like a souffle in the oven. Thankfully it sank but it looked rustic. My guests didn’t care – they were too busy raving about the flavor. The compote can be used for so many things – over french toast, waffles, ice cream, yogurt, and so many other recipes. That alone should be on your summer radar and is so easy to whisk together. The one thing that takes time is the layering of the blintz – the top layer has to be poured over slowly. It can possibly sink into the filling batter so be careful. I spooned it on to be careful and that seemed to work out.
If you are looking for a showstopper brunch recipe – make these Lemon Baked Blintzes with Summer Berry Compote and watch them quickly disappear like magic!
On to the recipe:
Gather your ingredients
Ready to blitz the pancake base batter
Making the lemon ricotta filling
Carefully ladeling the cheese mixture over the base
Ready to whisk the cornstarch into the bubbling summer berries
This is beyond scrumptious
Let me make you a plate
I got a little heavy handed with the berries – it’s a delicious oops!
Lemon Baked Blintzes with Summer Berry Compote
Lemon Baked Blintzes with Summer Berry Compote is a showstopper dish for your next weekend brunch. Lemon ricotta filling is baked between two layers of blintz batter and drizzled with a citrus laced summer berry compote.
- Prep Time: 30
- Cook Time: 55
- Total Time: 1 hour 25 minutes
- Yield: 8 - 10
For the batter:
- 1 1/4 cups milk
- 2 tablespoons of Greek yogurt
- 4 tablespoons of unsalted butter, melted and cooled
- 1 teaspoon of Nielsen-Massey vanilla extract
- 1/3 teaspoon of Nielsen-Massey lemon extract
- 4 large eggs
- 1 1/3 cups of all-purpose flour
- 2 tablespoons of Dixie Crystals granulated sugar
- 1 tablespoon of baking powder
For the filling:
- 3 cups of ricotta cheese
- 8 ounces of mascarpone cheese
- 2 large eggs
- 1/4 cup of Dixie Crystals granulated sugar
- 2 tablespoons of grated lemon zest
- 1/4 cup of freshly squeezed lemon juice
- 1/4 teaspoon of Nielsen-Massey vanilla extract
- 1/4 teaspoon of Nielsen-Massey lemon extract
- 1/2 teaspoon of kosher salt
Fresh Berry Compote:
- 1/2 cup of orange juice (about 2 oranges)
- 2 pints of blueberries
- 1 pint of blackberries
- 1/2 cup of Dixie Crystals granulated sugar
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- Zest and juice of one lemon
- Heat the oven to 350 degrees F.
- Spray a 9×13 baking dish with nonstick spray and set aside.
To make the batter:
- In a high power blender or food processor, add the milk, Greek yogurt, melted butter, vanilla extract, lemon extract, eggs, flour, sugar, and baking powder. Blend until smooth.
- Slowly pour half of the batter into the baking pan and bake for about 10 – 12 minutes until the base is set.
To make the filling:
- In a large bowl, whisk together the ricotta cheese, mascarpone cheese, eggs, and sugar until everything is smooth. Whisk in the lemon zest, lemon juice, vanilla extract, lemon extract, and salt until combined fully.
- Carefully spread over the baked batter base.
- Either using a ladle or pouring slowly over the back of a spoon, carefully add the remaining batter over the lemon cheese filling to create a separate layer. You don’t want the cheese filling to rise above the batter.
- Return the cheese filled blintz to the oven and continue to bake for about 40 minutes until the top is golden and the filling is set.
- Let cool for about 15 – 20 minutes.
- While the baked blintzes are cooling, make the berry compote.
To make the Summer Berry Compote:
- Reserve a 1/2 cup of the freshly washed berries and set aside.
- In a heavy saucepan, combine the orange juice, sugar and the remaining berries. Let cook for about 15 minutes until some of the berries burst and some are still whole.
- Whisk the cornstarch with the water to form a slurry.
- While whisking, pour the cornstarch slurry into the berry mixture.
- Continue to whisk and the sauce will thicken.
- Fold in the reserved berries as well as the lemon juice and lemon zest.
- Remove from the heat and let cool slightly.
- Cut the baked blintzes into squares and serve drizzled with the summer berry compote.
The components for this can be made ahead the night before and stored in the fridge for an easy assembly the next morning.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Main Dishes:
Apple, Grape, and Pecan Chicken Salad from Love and Confections
Asparagus & Bacon Grilled Cheese from Sweet Beginnings
Breakfast Sausage Balls with Maple Apple Butter from The Barbee Housewife
Breakfast Egg Rolls from Palatable Pastime
Cheddar Croque Madame Waffles from Cooking with Carlee
Tater Tot Crusted Casserole with Eggs, Cheese, and Asparagus from Hezzi-D’s Books and Cooks
Have you entered the fabulous #BrunchWeek Giveaway yet? Enter HERE to win!
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.
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