Lemon Baked Blintzes with Summer Berry Compote

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.


For the batter:


For the filling:


Fresh Berry Compote:


  1. Heat the oven to 350 degrees F.
  2. Spray a 9×13 baking dish with nonstick spray and set aside.

To make the batter:

  1. 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.
  2. 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:

  1. 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.
  2. Carefully spread over the baked batter base.
  3. 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.
  4. 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.
  5. Let cool for about 15 – 20 minutes.
  6. While the baked blintzes are cooling, make the berry compote.

To make the Summer Berry Compote:

  1. Reserve a 1/2 cup of the freshly washed berries and set aside.
  2. 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.
  3. Whisk the cornstarch with the water to form a slurry.
  4. While whisking, pour the cornstarch slurry into the berry mixture.
  5. Continue to whisk and the sauce will thicken.
  6. Fold in the reserved berries as well as the lemon juice and lemon zest.
  7. Remove from the heat and let cool slightly.
  8. 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.