Ina Garten Blintz Casserole

This one came from a need: something warm, creamy, and just sweet enough to feel like brunch without tipping into dessert. The first time I made it, I expected it to be heavy—but Ina’s lemony filling and fresh blueberry sauce kept everything bright and balanced.

It’s part blintz, part cheesecake, part breakfast miracle. Here’s how I made it sing.

Why I’d Make It Again

There’s genius in the layers. Instead of folding individual blintzes, Ina pours a batter that bakes into soft, crepe-like bookends around a ricotta-mascarpone filling. It’s custardy, slightly tangy, and finished with a glossy blueberry sauce that bursts with citrus.

You get all the joy of a classic cheese blintz—without standing over a pan for hours.

What I Used (And Why)

For the batter:

• Milk + sour cream – The sour cream keeps it tender and subtly tangy.
• Melted butter – Adds richness and helps the top layer brown.
• Extra-large eggs (4) – They give the batter structure. Regular large eggs will work, but scale slightly less on volume.
• Vanilla – Rounds out the lemon and berries.
• Flour + baking powder – Light, pancake-like lift.

For the filling:

• Ricotta (24 oz) – Drained a bit for better texture. If it’s too wet, the filling can feel soupy.
• Mascarpone (8 oz) – Creamier than cream cheese, and more delicate.
• Lemon zest + juice – The absolute key to keeping this fresh, not flat.
• Eggs + sugar + vanilla – Keeps it light, not cloying.

Blueberry sauce:

• Orange juice + lemon juice – Adds dimension to the blueberries.
• Cornstarch – Thickens the sauce without dulling the fruit.
• Fresh blueberries – Use plump ones if you can. I tested with frozen—still good, but the sauce turns murky.

Custom Tweaks I Tested

• Half mascarpone, half cream cheese – Creamier and slightly tangier, but still great.
• Topped with sliced almonds – Gave a little crunch and toasted beautifully.
• Raspberry sauce instead of blueberry – Worked fine, but it overwhelmed the lemon filling a bit.

What I’d Do Differently

What Went Wrong	Why It Happens	How to Fix It
Filling too loose	Ricotta was too wet	Drain in a sieve or cheesecloth before mixing
Top browned too fast	Oven ran hot or pan placed too high	Bake center rack, cover loosely with foil if needed
Sauce too runny	Didn’t boil long enough	Let it bubble until glossy and thick

How to Make Ina Garten’s Blintz Casserole

1. Preheat oven to 350°F. Butter a 9×13-inch baking dish.
2. Blend batter in a food processor or bowl until smooth. Pour half (~1¾ cups) into dish. Bake 10 minutes until just set.
3. Mix filling: Ricotta, mascarpone, eggs, sugar, zest, juice, vanilla, and salt until smooth.
4. Spread filling over baked base. Carefully pour remaining batter on top.
5. Bake 35–40 minutes until golden and just set in the center. Rest 10–15 minutes.
6. Make sauce: Boil orange juice, sugar, and cornstarch until thick. Stir in berries, simmer 5 min. Finish with lemon juice and zest. Cool slightly.
7. Serve warm slices with spoonfuls of blueberry sauce.

Smart Little Tricks

• I make the sauce while the casserole bakes—it thickens as it cools.
• Use a glass or ceramic baking dish—it distributes heat more gently for a custard-like finish.
• Let it sit for at least 10 minutes after baking. Slices hold better, and the flavors settle.

How I Store It

• Fridge: Covered, up to 3 days. Best reheated gently.
• Freezer: Wrap slices individually and freeze up to 3 months. Thaw overnight and reheat in oven.
• Reheat: 350°F oven, 10–15 minutes, covered with foil. Microwave works, but softens the edges.

Common “What Ifs”

Q: Can I make this ahead?
A: Yes—assemble the night before and refrigerate unbaked. Bring to room temp before baking.

Q: Can I use cottage cheese instead of ricotta?
A: Yes, but drain it well and expect a softer, less creamy filling.

Q: Can I use frozen blueberries?
A: Yes, but the sauce will be a little cloudier. Still delicious.

Try More Recipes:

• Ina Garten Brunch Egg Casserole
• Ina Garten Sweet Potato Casserole
• Ina Garten Tuna Noodle Casserole