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Oven Style Blueberry Blintz
What You Need:
1 (2 lb.) container ricotta cheese 1 (8 oz.) pkg. cream cheese, room temperature 4 eggs, divided 1/4 tsp. salt 1 1/4 C sugar, divided 1 1/2 tsp. vanilla extract, divided Juice from 1 lemon 1 C butter, melted 1/4 C milk 3 tsp. baking powder 1 C flour 1 tsp. cinnamon 1 (20 oz.) can blueberry pie filling 1/2 tsp. lemon peel, grated
How to Make It:
Set the oven temperature to 300 degrees and allow the oven to preheat. Place the ricotta cheese and the cream cheese in a large mixing bowl. Add 2 eggs to the cheese mixture Sprinkle in the salt and 1/4 C of the sugar. Pour in 1/2 tsp. of vanilla extract and the lemon juice. Blend all the ingredients together with an electric mixer on medium speed. In a separate mixing bowl place the melted butter and milk together. Add in the baking powder, 1/2 C sugar, and the flour. Place the remaining eggs and remaining vanilla extract into the bowl. Use the mixer and blend the ingredients together well on low speed. Spray a long baking pan with a non stick cooking spray. Place 1/2 of the flour mixture into the prepared pan. Spread all of the cheese mixture over the top of the flour mixture. Pour the remaining flour mixture over the top of the cheese mixture being careful that the 2 mixture don’t mix together. Place the remaining sugar and cinnamon in a small bowl and toss to combine well. Sprinkle the sugar mixture over the top of the casserole evenly. Bake 50 minutes. Place the pie filling and lemon peel in a microwave safe dish and stir together. Place in the microwave 15 seconds, stir and microwave 10 seconds longer. Pour the blueberry mixture over the top of the casserole before serving.
8 Servings
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