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.
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!
Aly M. Cleary | Adapted from the Barefoot Contessa
Yields 8-10
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.
30 minPrep Time
55 minCook Time
1 hr, 25 Total Time
Save Recipe
Ingredients
- 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
- 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
- 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
Instructions
- Heat the oven to 350 degrees F.
- Spray a 9×13 baking dish with nonstick spray and set aside.
- 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.
- 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.
- 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.
Notes
The components for this can be made ahead the night before and stored in the fridge for an easy assembly the next morning.
Calories
Fat
Carbs
Protein
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