Sunday Brunch: Baked Blintz Cake with Fresh Blueberry Sauce

Name: Sunday Brunch: Baked Blintz Cake with Fresh Blueberry Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 13
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 907 grams fresh blueberries; 4 Tbsps melted butter; 1 Tbsp cornstarch; 6 eggs; 315 milliliters flour; 1 teaspoon kosher salt; 3 Tbsps fresh lemon juice; 4 teaspoons grated lemon zest (I used 3 lemons); 227 grams mascarpone; 177 milliliters fresh orange juice (from 3 oranges); 710 milliliters 24 ounces ricotta; 2 Tbsps sour cream or plain yogurt; 237 milliliters sugar; 2 teaspoons vanilla; 296 milliliters whole milk

For $1.28 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 413 calories, 13g of protein, and 22g of fat. This recipe serves 13. If you have kosher salt, orange juice, lemon zest, and From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Make the blueberry sauce.

Ingredients you will need

Blueberries

Sauce

Put the orange juice, cornstarch, and 2/3 cup sugar in a medium saucepan and boil until translucent and thickened. Then stir in the blueberries, bring back to a bubble, and simmer 4-5 minutes. Turn off the heat, stir in 1 teaspoon lemon zest and 1 tablespoon lemon juice, and allow to cool.

Ingredients you will need

Orange Juice

Blueberries

Lemon Juice

Corn Starch

Lemon Zest

Sugar

Equipment you will use

Sauce Pan

Make the cake. Preheat the oven to 350 and grease a 9 x 13 pan. Use a blender, food processor, or simply a whisk to blend until smooth the milk, sour cream or yogurt, melted butter, flour, baking powder, 1 teaspoon vanilla, 2 tablespoons sugar, and 4 eggs.

Ingredients you will need

Baking Powder

Sour Cream

Vanilla

Butter

Yogurt

All Purpose Flour

Sugar

Egg

Milk

Equipment you will use

Food Processor

Blender

Whisk

Oven

Frying Pan

Pour half of the batter into the greased pan and bake 10 minutes or until set.

Equipment you will use

Oven

Frying Pan

While the bottom layer of cake bakes, make the cheese filling. Use a whisk to blend thoroughly the ricotta, mascarpone, and salt with the remaining 2 eggs, 1/3 cup sugar, tablespoon lemon zest, 2 tablespoons lemon juice, and 1/2 teaspoon vanilla.

Ingredients you will need

Lemon Juice

Lemon Zest

Mascarpone

Ricotta Cheese

Vanilla

Cheese

Sugar

Egg

Salt

Equipment you will use

Whisk

When the bottom layer of cake comes out of the oven, carefully spread the cheese filling over it, completely covering the cake with an even layer of cheese filling. Then dollop the remaining batter over the cheese and gently use a spoon to spread the batter evenly.

Ingredients you will need

Cheese

Spread

Equipment you will use

Oven

Bake 35-40 minutes until the top layer of cake is lightly golden and the filling is set. (I had to bake mine 20 extra minutes, perhaps because I did not have a 9 x 13 pan to use.)

Equipment you will use

Oven

Frying Pan

Let stand 10-15 minutes before cutting.

Serve warm or chilled with blueberry sauce.

Ingredients you will need

Blueberries

Sauce