Baked Ricotta Cheese Blintzes

Baked Cheese Blintzes with Ricotta & Mascarpone, served with a blueberry sauce. Ina's baked version is the perfect recipe for a Mother's Day brunch.
Course Brunch
Cuisine American
Keyword baked cheese blintze, baked ricotta dessert
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 18 servings
Calories 279kcal
Author Maria Vannelli RD


The batter:

  • cups milk
  • 2 tablespoons sour cream
  • 4 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 1/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder

The filling:

  • 3 cups ricotta cheese
  • 8 ounces mascarpone cheese about 1 cup
  • 2 eggs
  • 1/3 cup sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt

Blueberry Sauce

  • 3/4 cup orange juice freshly squeezed if possible
  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 3½ - 4 cups fresh blueberries reserve 1/2 cup to add at the end
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice


  • Preheat the oven to 350℉ (175 °C)
  • Grease and flour (or use non-stick spray) a 9 x 13 inch cake pan.

The batter:

  • With the use of a blender or a food processor (fitted with steel blade), blend all ingredients (for the batter) until smooth.
  • Pour approximately 1¾ cups of the batter in the prepared baking dish.
  • Bake for 10 minutes or until set.

The filling:

  • In a large mixing bowl (of stand mixer) using whisk attachment, combine the ricotta, mascarpone, eggs, and sugar.
  • Whisk together for 1-2 minutes.
  • Add the rest of the ingredients and whisk together.
  • Spread this cheese mixture over the base.
  • Very gently spoon the remaining batter over the cheese mixture.
  • Place pan in oven for approximately 35-40 minutes.
  • Remove from the oven and let stand for at least 15 minutes.
  • Cut into squares and serve with sour cream, applesauce, or blueberry sauce.

Blueberry Sauce:

  • Combine all the ingredients, except the blueberries in a medium saucepan.
  • Bring to a gentle boil. Stir occasionally.
  • When the mixture becomes translucent and is slightly thickened, gently stir in the blueberries,
  • Simmer for 4-5 minutes.
  • Just before removing from stove top, stir in the reserved blueberries, lemon zest and juice.


Cut 3 rows across by 6 columns.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
*adapted from Ina Garten


Serving: 1serving | Calories: 279kcal | Carbohydrates: 24g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 168mg | Potassium: 183mg | Sugar: 14g | Vitamin A: 495IU | Vitamin C: 6.7mg | Calcium: 163mg | Iron: 0.9mg