Blintz Casserole with a Warm Blueberry Sauce

Have you ever had a blintz? They’re like a crepe rolled up with cottage cheese inside that you then top with sour cream and cinnamon or fresh fruit sauce. They’re best in my opinion served warm but good as well the next day right from the refrigerator.

This week my mom was having friends and family over for a light dinner so I decided to make this blintz casserole instead of the usual blintz’s.

The process to make the casserole although simple took quite a few steps. The end result was more of a cake-like casserole rather than a crepe filled with wet, gooey cottage cheese but, delicious in it’s own form.

My large casserole was gone by the end of the evening as well as the blueberry sauce which was heavenly. I knew when most everyone went back for seconds that it was a big hit!

Whether having a brunch, picnic or casual get-together this was well worth the effort.

Blintz Casserole
Serves 12



1-1/2 lbs. ricotta cheese
2 8-oz. pkgs. cream cheese, softened
2 eggs
1/4 cup sugar
3-1/2 Tablespoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/8 teaspoon salt


1 cup all-purpose flour
1 Tablespoon baking powder
1/8 teaspoon salt
1 cup (2 sticks) butter, melted
1/2 cup sugar
3 eggs
1/4 cup milk
1 teaspoon vanilla extract


Preheat oven to 300 degrees F.

Beat together filling ingredients until well mixed. Set aside.

For the batter, combine flour, baking powder and salt. Set aside.

Beat together remaining batter ingredients. Blend in flour mixture.

In a 9’x13′ pan, layer 1/2 the batter, all of the filling, remaining 1/2 of the batter.

Note: Be sure and divide the batter so that you really have 1/2 left to cover the top!

Bake at 300 degrees F for 1-1/2 hours.

Warm Blueberry Sauce

Serves 8-10


2 (10-ounce) bags frozen blueberries
½ cup blueberry fruit juice, divided
1/4 cup sugar
2 tablespoons cornstarch


1. Combine berries with ¼ cup juice in a medium saucepan; bring to a boil over medium heat. Stir in sugar.
2. Combine cornstarch and remaining juice; whisk until smooth.
3. Pour cornstarch mixture into boiling fruit mixture, stirring. The sauce will almost immediately thicken and grow clear.

Serve, hot or warm, over blintz casserole.

Vicki Bensinger on Foodista

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