Print Recipe

Blueberry Blintz with Lemon Cream Filling

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!
Prep Time15 mins
Cook Time25 mins
Course: Breakfast/Dinner, brunch
Keyword: Blintz, blueberries, Coconut, gluten-free, Lemon Cream
Servings: 4 people
Author: Kaylee Pauley



  • 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!


Refrigerate coconut milk for 1-3 days prior to using.