Imen This Ina Garten Blintz Casserole recipe is creamy and citrusy, which uses ricotta cheese and fresh blueberries. It’s a beginner-friendly breakfast casserole, ready in about 1 hour and 15 minutes.
Ina Garten Blintz Casserole Ingredients
For the batter:
- 1¼ cups milk
- 2 tablespoons sour cream
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 4 extra-large eggs
- 1⅓ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
For the filling:
- 3 cups ricotta
- 8 oz mascarpone
- 2 extra-large eggs
- ⅓ cup sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
- 1 teaspoon kosher salt
For the blueberry sauce:
- ¾ cup orange juice
- ⅔ cup sugar
- 1 tablespoon cornstarch
- 4 half-pints fresh blueberries
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
How To Make Ina Garten Blintz Casserole
- Preheat oven and prep dish: Preheat oven to 350°F and butter a 9×13-inch baking dish.
- Make batter: Blend milk, sour cream, butter, vanilla, eggs, flour, sugar, and baking powder until smooth. Pour half into baking dish and bake for 10 minutes.
- Prepare filling: Mix ricotta, mascarpone, eggs, sugar, lemon zest, lemon juice, vanilla, and salt until creamy. Spread over baked base.
- Add top layer: Pour remaining batter over filling and smooth evenly.
- Bake casserole: Return to oven and bake 35–40 minutes, until golden brown. Cool 10–15 minutes before serving.
- Prepare blueberry sauce: In a saucepan, boil orange juice, sugar, and cornstarch until thickened. Add blueberries and simmer 5 minutes. Stir in lemon zest and juice.
- Serve warm: Slice casserole and serve with warm blueberry sauce.
Recipe Tips
-
Can I make this casserole ahead of time?
Yes, assemble the casserole (without sauce) the night before and bake in the morning. -
How do I keep the filling creamy?
Use whole milk ricotta and mascarpone for the richest texture. -
Can I use frozen blueberries?
Yes, just cook them a few minutes longer for the sauce to thicken. -
What’s the best way to reheat leftovers?
Warm slices in the oven at 300°F for 10–15 minutes or microwave briefly.
What To Serve With Blintz Casserole
This casserole is perfect for brunch or holiday mornings. Pair it with:
- Fresh fruit salad
- Hot coffee or tea
- Crispy bacon or sausage links
- Mimosas or orange juice
How To Store Blintz Casserole
Refrigerate: Store cooled casserole in an airtight container for up to 3 days.
Freeze: Wrap tightly and freeze (without sauce) for up to 2 months. Thaw overnight in fridge before reheating.
Blintz Casserole Nutrition Facts
- Calories: 489 kcal
- Carbohydrates: 47 g
- Protein: 16 g
- Fat: 26 g
- Saturated Fat: 14 g
- Fiber: 2 g
- Sodium: 400 mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this without mascarpone?
Yes, substitute with cream cheese for a similar texture and flavor.
Can I prepare the blueberry sauce ahead?
Yes, make it up to 2 days ahead and reheat gently before serving.
How do I prevent the casserole from sinking?
Bake until fully set and allow it to rest 10–15 minutes before slicing.
Try More Recipes:
Ina Garten Blintz Casserole
Description
A creamy baked breakfast casserole with ricotta, mascarpone, and fresh blueberry sauce — perfect for brunch.
Ingredients
For the batter:
For the filling:
For the blueberry sauce:
Instructions
- Preheat oven to 350°F. Butter a 9×13-inch dish.
- Blend batter ingredients; pour half into dish and bake 10 minutes.
- Mix filling; spread over base. Top with remaining batter.
- Bake 35–40 minutes until golden; cool 10–15 minutes.
- Make blueberry sauce by boiling orange juice, sugar, and cornstarch; add blueberries, simmer 5 minutes, stir in lemon zest and juice.
- Serve casserole warm with sauce.
