Lemon Blueberry Soufra
This Lemon Blueberry Soufra, or Crinkle Cake features layers of buttered, crinkly phyllo dough combined with a rich, creamy custard and ripe, juicy blueberries. The buttery, flaky phyllo dough creates pockets for the sweet custard, leaving a wonderful contrast in textures between the crisp phyllo dough and creamy custard. This dessert is easy to make and is visually eye catching.
Here is what you will love about this Lemon Blueberry Soufra or Crinkle Cake
- Easy to make! This Lemon Blueberry Soufra, or Crinkle Cake uses store bought phyllo dough that gets deliciously flaky and crispy when baked. The phyllo dough is layered with melted butter which adds flavor and helps make the dough extra crisp. After baking for roughly 25 minutes, a homemade custard is poured over top of the flaky phyllo dough then baked once more.
- Delicious contrast of textures – the contrast of textures between the flaky, crispy phyllo dough and creamy custard
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Lemon Blueberry Soufra
- Total Time: 55 minutes
- Yield: 1 9-inch cake 1x
Description
This Lemon Blueberry Soufra, or Crinkle Cake features layers of buttered, crinkly phyllo dough combined with a rich, creamy custard and ripe, juicy blueberries. The buttery, flaky phyllo dough creates pockets for the sweet custard, leaving a wonderful contrast in textures between the crisp phyllo dough and creamy custard. This dessert is easy to make and is visually eye catching.
Ingredients
- 1 pound package phyllo dough, thawed
- 1 cup unsalted butter, melted
Custard
- 1 (14 ounce) can sweetened condensed milk
- 4 large eggs
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Juice and zest of 1 lemon
- 1/2 cup fresh blueberries
Instructions
1. Preheat oven to 375F. Butter or spray a 9-inch round cake pan with nonstick cooking spray.
2. Lay down a sheet of phyllo dough and brush or drizzle butter over the phyllo dough. Lay another sheet of phyllo dough on top, and brush or drizzle butter over top. Place a third sheet of phyllo dough on top and brush or drizzle butter over top. Fold the phyllo dough sheets in accordion folds, then roll into a spiral. Place the spiral in the center of the greased cake pan.
3. Repeat with remaining phyllo dough sheets, stacking three phyllo dough sheets with butter drizzled over each sheet. Wrap the phyllo dough around the center spiral in the cake pan. Drizzle additional butter over top of the phyllo dough before baking.
4. Bake in preheated oven for 25 minutes.
5. While the phyllo dough bakes, make the custard. Whisk together sweetened condensed milk, eggs, cornstarch, vanilla extract, lemon zest and lemon juice.
6. Pour the custard over the baked phyllo dough, then sprinkle blueberries over top. Place back in oven for additional 15 minutes.
7. Dust with powdered sugar and serve.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Oven
- Cuisine: Greek
