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Blueberry Cheese Blintz Recipe

Blueberry Cheese Blintz Recipe

This Blueberry Cheese Blintz Recipe starts with Classic French Crêpes. Then they are filled with a cream cheese/ cottage cheese mixture with a hint of lemon zest. Finally they are finished off with a Homemade Blueberry Sauce. Perfect for breakfast, brunch or dessert! 
Course Breakfast
Cuisine Polish
Keyword crêpes,cottage cheese,cream cheese,lemon,blueberry sauce
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 11 Blintzes
Calories 284kcal
Author Nicole Crocker


For the Crêpes

  • 1 3/4 Cups All purpose flour
  • 2 Cups Milk
  • 3 Large Eggs
  • 1 teaspoon Sugar
  • 1 Tablespoon Unsalted butter ,melted

For the Cheese Filling

  • 4 Ounces Cream Cheese ,softened
  • 1 1/2 Cups Cottage Cheese ,Ricotta Cheese can also be used
  • 1 Tablespoons Confectioner Sugar
  • Zest from one lemon
  • 1 Large Egg

For the Blueberry Sauce

  • 2 Cups Fresh Blueberries
  • 1/2 Cup Water
  • 1/2 Cup Sugar
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Cornstarch ,mixed with 2 Tablespoons water
  • 1/2 teaspoon Vanilla Extract


  • Fresh blueberries
  • 2 Bananas ,chopped


For the Crêpes

  • Pour milk and eggs into your blender and blend on high for 2 minutes. Add flour and sugar and blend on high for 2-3 minutes. Scrape sides of blender with a spatula and add melted and blend for another 2 minutes. Place batter in the fridge for 1 hour to rest for best texture.
  • Heat a non-stick coated skillet on medium high heat for 2-3 minutes. You want to make sure your pan gets nice and hot before pouring batter into the pan. Brush the pan with melted butter to coat the pan's surface. Pour about a 1/3 cup of batter into the center of the pan and then lift the pan off of the burner and tip the pan to swirl the batter out to the edges to form a thin circular shape. Return pan to the burner and after about 15-20 seconds carefully work a spatula underneath your crepe and flip it over to the cook the other side. Cook for 15-20 seconds and remove to a warming dish. Continue brushing your pan with butter before each crêpe is made. Continue until all the batter is used.

For the Cheese Filling

  • Place all of the ingredients in a food processor and blend on high until smooth and creamy. 

For the Blueberry Sauce

  • In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Bring to a low boil stirring frequently.
  • In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
  • Slowly stir the corn starch mixture into the blueberries.
  • Simmer until sauce thickens, about 5 minutes.
  • Remove from heat and stir in the vanilla and lemon zest.
  • Can be served warm or cooled.

How to make the blintzes

  • Preheat oven to 400 Degrees F. 
  • Place a couple of tablespoons of the cheese filling in the center of one of the crêpes. Roll up like a burrito tucking the ends so that the cheese does not seep out. 
  • Place in a 9x11 baking dish and continue making the rest of the blintzes.
  • Place blintzes in the oven on the center rack. Bake for ten minutes. 
  • Serve immediately with blueberry sauce and toppings. 


Serving: 1Blintz | Calories: 284kcal | Carbohydrates: 39g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 100mg | Sodium: 195mg | Potassium: 252mg | Fiber: 1g | Sugar: 19g | Vitamin A: 425IU | Vitamin C: 5.5mg | Calcium: 103mg | Iron: 1.5mg