Blueberries have always been a favorite in our household. So without any hesitation I just replaced the mixed berries in the original recipe with our favorite.
To make the blueberry soufflé, you’ll start with preparing blueberry sauce, and then fold in whipped egg white to create that soft, airy texture. Next pop it in the oven, and wait for the soufflé to rise.
As soon as it comes out of the oven, dig in! (Safety first – it’ll be very hot).
But it’s going to be mouth watering! The taste of the blueberries will linger in your mouth for hours!! Definitely an easy treat for any time of the year!!
Honestly, I’d absolute fun making this blueberry soufflé.
A quick note: Blueberry sauce can be stored in the refrigerator for 3-4 hours.
So come on, let’s just make it.
Recipe adapted from: Delicious
More Blueberry Recipes:
- Blueberry Teacake
- Blueberry Ladoo
- One Bowl Easy Blueberry Muffins
- Blueberry Coconut Cake
Ingredients
- ▢ 1 cup frozen blueberries thawed
- ▢ 4 tablespoon caster sugar or powdered sugar + extra to dust the ramekin
- ▢ ¼ teaspoon vanilla extract
- ▢ ¼ teaspoon lemon juice
- ▢ ½ teaspoon gluten free cornflour
- ▢ ½ teaspoon water + 20 ml water
- ▢ 1 eggwhite
- ▢ Ice cream to serve
Instructions
- Preheat oven to 200 degree Celsius.
- Place thawed blueberries, 2 tablespoon caster sugar, vanilla extract, lemon juice, and 20 ml water in a deep saucepan. Place the pan over medium heat.
- Meanwhile, combine cornflour with ½ teaspoon water, and stir it in the blueberry mixture. Cook, stirring occasionally, until the fruit has broken down and the sauce is thick. Set aside the blueberry sauce to cool down completely.
- Whisk eggwhite along with 2 tablespoon caster sugar until thick and glossy.
- Fold in three-quarters of the blueberry sauce into the whipped eggwhite. Set aside.
- Now dust a 250 ml capacity ramekin with the extra caster sugar. Place the remaining blueberry sauce in the ramekin in an even layer. Top it with the eggwhite blueberry mixture.
- Bake for 15 – 20 minutes until risen.
- Dust with icing sugar, if desired.
Notes
- Substitute blueberries with your favorite berries if you like
Nutrition
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Ingredients
- ▢ 1 cup frozen blueberries thawed
- ▢ 4 tablespoon caster sugar or powdered sugar + extra to dust the ramekin
- ▢ ¼ teaspoon vanilla extract
- ▢ ¼ teaspoon lemon juice
- ▢ ½ teaspoon gluten free cornflour
- ▢ ½ teaspoon water + 20 ml water
- ▢ 1 eggwhite
- ▢ Ice cream to serve
Instructions
- Preheat oven to 200 degree Celsius.
- Place thawed blueberries, 2 tablespoon caster sugar, vanilla extract, lemon juice, and 20 ml water in a deep saucepan. Place the pan over medium heat.
- Meanwhile, combine cornflour with ½ teaspoon water, and stir it in the blueberry mixture. Cook, stirring occasionally, until the fruit has broken down and the sauce is thick. Set aside the blueberry sauce to cool down completely.
- Whisk eggwhite along with 2 tablespoon caster sugar until thick and glossy.
- Fold in three-quarters of the blueberry sauce into the whipped eggwhite. Set aside.
- Now dust a 250 ml capacity ramekin with the extra caster sugar. Place the remaining blueberry sauce in the ramekin in an even layer. Top it with the eggwhite blueberry mixture.
- Bake for 15 – 20 minutes until risen.
- Dust with icing sugar, if desired.
Notes
- Substitute blueberries with your favorite berries if you like
