New Recipe: Blueberry Soufflé
We may be at the end of blueberry season (depending on where you live), but that doesn't mean blueberries aren't still everywhere. Actually, this recipe probably goes best with frozen blueberries because they tend to sink more into the batter, but who can resist fresh blueberries!
I made this recipe earlier in the summer so we had some on hand, however give this a try all year round and feel free to mix up the berries you use! Easy recipe to throw together for your dinner guests. This is best fresh, so plan it when you have friends over. It will probably take you 15 minutes to whip up the ingredients, and then another 15 minutes to bake.
Simple ingredients and a short baking time; what more could you ask for?!
Oven proof dish
4 Tbsp (or more!) of blueberries (frozen preferably)
3 eggs, separated
pinch of salt
1/4 tsp. vanilla
1 tbsp of butter
3-4 tbsp of sugar
Optional: powdered sugar or cinnamon
Wipe dish with butter to avoid sticking to pan.
Preheat oven to 420 degrees; place dish with butter in there while preheating.
Take the egg whites and pinch of salt, whip until little peaks form.
Add sugar and vanilla to egg whites; beat a little more.
Add the egg yolks and carefully lift under with spatula.
Take the dish out of oven and pour the mixture into it. Top with the blueberries.
Bake in middle rack for 15 minutes.
If desired, add powdered sugar or cinnamon.
Tip: Can be made in a nonstick pan on the stove. Keep it on very low heat, cover with lid, and let cook for 15 minutes.
If you give this recipe a try, please comment below with your thoughts. If you share it on social media, use #nibblesandbits!