Serious Eats: Recipes
Sunday Brunch: Baked Blintz Cake with Fresh Blueberry Sauce
Last year I took the first three-generation family vacation of my life as an adult and a cook. Staying with my baby and my parents in a rented house opened up a new and intriguing set of cooking problems: how to please all my favorite palates with a limited kitchen, and without spending too much time in an apron? This year I made sure to bring along Ina Garten's recipe for baked blintz cake with fresh blueberry sauce.
Never having had a proper blintz, I can't say how this cake measures up, but it is certainly delicious on its own terms. The two thin layers of cake surrounding a layer of sweet cheese filling are not too sweet, not too heavy, and easy to prepare in advance, if you don't mind eating it cold. I actually prefer it right out of the refrigerator with cold blueberry sauce, making it a fine meal for a group of people who have just tramped in from a sunny beach or vigorous hike. If you have a surplus of blueberries but don't want to bake, the sauce is also perfect with pancakes, waffles, or plain yogurt.