Servings: 2
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Dietary Tags: Gluten-Free, Vegetarian
Ingredients
- Fresh or frozen blueberries
- Eggs (separated into yolks and whites)
- Granulated sugar
- Milk (whole or 2%)
- Cornstarch or flour (for thickening)
- Vanilla extract
- Butter (for greasing ramekins)
- Pinch of salt
Instructions
- Prepare the ramekins: Preheat your oven to 350°F (175°C). Butter two ramekins well to prevent sticking.
- Make the base: In a saucepan, whisk together milk, egg yolks, sugar, cornstarch, vanilla, and a pinch of salt. Cook over medium heat until the mixture thickens to a custard consistency, stirring constantly.
- Fold in blueberries: Gently stir in the blueberries, saving a few for topping if you like.
- Beat egg whites: In a clean bowl, whisk egg whites until stiff peaks form.
- Combine: Carefully fold the beaten egg whites into the blueberry custard mixture to keep it airy and light.
- Bake: Spoon the mixture into prepared ramekins and bake for 20–25 minutes, or until puffed and golden on top. Avoid opening the oven during baking to prevent collapse.
- Serve immediately: Soufflés are best enjoyed fresh from the oven with a dollop of whipped cream or a dusting of powdered sugar.
Additional Notes
- Use ripe, fresh blueberries or good-quality frozen ones.
- If you want a dairy-free version, substitute milk with almond or oat milk and use a vegan butter alternative.
- Soufflés deflate quickly, so serve right after baking!
Introduction
This Blueberry Soufflé is a dreamy, airy dessert perfect for impressing guests or indulging yourself on a cozy afternoon. Light as a cloud and bursting with juicy berries, it’s naturally gluten-free and comes together with simple pantry staples. Inspired by classic French technique, this recipe embraces the joy of creating something elegant without the fuss. Whether you’re a seasoned baker or a curious newbie, this dish will make you feel like a kitchen pro.
Step-by-Step Cooking Guide
Preparing the Custard Base
Begin by whisking egg yolks, sugar, cornstarch, and vanilla into warm milk over the stove. Stir constantly until it thickens into a luscious custard. This step ensures the soufflé has a creamy foundation with just the right texture.
Tip: Use a whisk for even mixing and to avoid lumps.
Adding the Blueberries
Fold in blueberries gently to maintain their shape and prevent breaking them up too much. This adds bursts of flavor and color to every bite.
Whipping Egg Whites
Beat egg whites until stiff peaks form—this is crucial for the soufflé’s rise and airy texture. Ensure no yolk contaminates the whites for best results.
Combining & Baking
Carefully fold the egg whites into the custard, keeping as much air as possible. Pour into buttered ramekins and bake without opening the oven door until puffed and golden.
Tip: If you like, sprinkle a few extra blueberries on top before baking for a pretty finish.
Ingredient Details and Substitution Tips
- Blueberries: Fresh berries add the best flavor, but frozen work well if thawed and drained.
- Eggs: Use large eggs at room temperature for better volume.
- Milk: Whole milk gives creamier results; low-fat or plant-based milks are fine with minor texture differences.
- Cornstarch: Helps thicken the custard; flour can be substituted but may result in a slightly denser texture.
- Butter: Essential for greasing ramekins to prevent sticking.
Recipe Variations and Serving Suggestions
- Flavor Variations: Add a teaspoon of lemon zest for brightness or a pinch of cinnamon for warmth.
- Dietary Variations: Make it vegan by using aquafaba (chickpea water) in place of egg whites and plant-based milk and butter.
- Serving Suggestions: Serve warm with whipped cream, vanilla ice cream, or a drizzle of honey. Pair with a cup of Earl Grey tea or a light sparkling wine for a sophisticated touch.
Storage and Make-Ahead Information
- Storage: Soufflé is best eaten fresh but can be refrigerated covered for up to 1 day. It will lose its puffiness.
- Reheating: Warm gently in the oven at 300°F (150°C) for 5–10 minutes, but expect some loss of fluffiness.
- Make-Ahead: Prepare the custard base a day ahead and whip egg whites fresh before folding and baking.
Nutrition Facts (Per Serving) Approximate
Calories: 220 kcal | Protein: 7g | Carbs: 25g | Fat: 10g
Frequently Asked Questions (FAQs)
Q: Can I use other berries?
A: Yes! Raspberries, blackberries, or a mix work wonderfully.
Q: My soufflé didn’t rise, what went wrong?
A: Make sure egg whites are whipped to stiff peaks and folded gently. Avoid opening the oven during baking.
Q: Can I freeze this?
A: Soufflé doesn’t freeze well due to its delicate structure. Best to enjoy fresh.
The Story Behind This Recipe
I discovered this soufflé recipe during a quiet weekend when I craved something sweet but light. With just a handful of ingredients on hand, I adapted a classic French technique and added blueberries for a fresh twist. It quickly became a favorite for weekend brunches and a go-to when I want to treat myself without too much fuss.
Join the Conversation!
Have you tried this Blueberry Soufflé? Share your variations or tips in the comments! If you loved this recipe, please rate it and share it on social media so others can enjoy this light, delightful dessert too.
