These Blueberry Blintz with Lemon Cream Filling are a pretty divine way to start or end your day. Whether you’re feeling like Breakfast for Dinner or having a leisurely weekend brunch, these are sure to hit the spot! Gluten-Free + Refined Sugar Free!
Okay guys, if I’m honest, this is my first time making a Blintz recipe. I’ve made a variety of crepes in the past, but this is sorta taking things to a new level, in the best of ways! Especially considering I’m kinda cheating by using these Siete Almond Flour Tortillas. Seriously so perfect for this recipe. They’re thin and delicate, with just the right amount of sweetness. Oh, and gluten-free! Allergy-friendly is just always a plus, right?!
So let’s talk all the details. The filling is a mixture of cream cheese, ricotta cheese, and Greek yogurt, lightly sweetened with pure maple syrup. Then the lemon zest brightens things up with its citrus flavor that pairs perfectly with blueberry compote.
For the blueberry compote I used Wyman’s frozen Wild Blueberries. They’re small, yet sweet, making them ideal for this dish. I opted to use Lakanto Monkfruit as my sweetener, which you can read more about here, but feel free to swap for honey or maple syrup if you’d prefer. 1/4 cup water
And of course we can’t forget the coconut whipped cream. I’ve listed it as optional, but seriously, this cream is the icing on the cake. It’s rich creamy flavor and texture pretty much wraps things up in a pretty bow. And honestly, it’s so easy – just combine the cold coconut cream that rises to the top of full-fat coconut milk, with a little sweetener and vanilla extract and you’re done!
Y’all know I’m a huge Sprouts fan, and there at least once a week! Aside from their large selection of natural, whole foods, they are constantly getting new products in and run the best sales! Speaking of which, during the month of August, they’re having their Frozen Frenzy sale, which means the Siete tortillas and Frozen Blueberries will be at a discounted price! 🙌🏻 If Sprouts has a location near you, and you haven’t been – GO! And check out the bulk bins…you can thank me later.
If you’re looking for a sweet, fresh, and totally delicious meal to serve your family and friends, try these Blueberry Blintz with Lemon Cream Filling! Then let me know what you think. 😊
Blueberry Blintz with Lemon Cream Filling
LEMON CREAM CHEESE FILLING:
- 5 oz cream cheese
- 3/4 cup ricotta cheese
- 1/3 cup plain Greek yogurt
- 1/2 cup pure maple syrup
- 1/2 tsp vanilla extract
- 1 tbsp lemon zest
- 2 cups Wyman frozen Wild blueberries
- 1/2 cup monkfruit sweetener or sugar of choice
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1/4 cup water
- 1 tbsp cornstarch
- COCONUT WHIPPED CREAM: Optional but so good!
- 1 cup COLD full-fat coconut milk*
- 2 tbsp monkfruit sweetener or sweetener of choice
- 1 tsp pure vanilla extract
- 8 Siete Almond Flour Tortillas
- If making the Coconut Whipped Cream, go ahead and set empty mixing bowl and beaters in freezer while you begin making the Lemon Cream Cheese Filling.
- For the Lemon Cream Cheese Filling: Add 5 oz cream cheese, 3/4 cup ricotta cheese, 1/3 cup Greek yogurt, 1/2 cup maple syrup, 1/2 tsp vanilla extract, and tbsp lemon zest to the bowl of a food processor. Blend 10-15 seconds or until a smooth consistency is reached. Refrigerate filling while making blueberry compote.
- For the blueberry compote: combine 2 cups frozen blueberries, 1/2 cup Monkfruit, 3 tbsp lemon juice and tbsp lemon zest in a medium saucepan and cook over medium heat. Bring to a low simmer and cook for 5-7 minutes or until blueberries begin to break down and release their juices. In a separate bowl, stir cornstarch and water, then add to blueberry mixture, stir and continue simmering another 3-5 minutes or until mixture starts to thicken. Remove from heat and set aside.
- For the Coconut Whipped Cream: While the compote simmers, add 1 cup COLD full-fat coconut cream (the full fat coconut cream should separate from the water in the coconut milk, it typically rises to the top and hardens, this is what you want to use), 2 tbsp Lakanto Monkfruit Sweetener and 1 tsp pure vanilla extract to the cold mixing bowl. Beat on high for 2-3 minutes or until a nice fluffy consistency is reached. Refrigerator until assembling dish.
- To assemble the Blueberry Blintz, add approx 1/4 cup lemon cream cheese filling to lower section of almond flour tortilla. Fold the bottom edge up to cover the filing, then fold the two sides in and roll like a burrito, continue process until all are ready to be lightly fried.
- Add 1 tbsp coconut oil to large saute pan and cook over medium heat. Allow oil to heat, then cook each blintz, starting with the seem side down, for 1-2 minutes. Flip and cook the other side another 1-2 minutes. Once Blueberry Blintzes are lightly golden and slightly crispy, add to plate, top with blueberry compote, along with a dollop or two of coconut whipped cream, and serve!
This post is sponsored by Sprouts Farmers Market, but all opinions are my own. Thanks for supporting the brands that keep Lemons and Basil in action!