Gluten Free Blueberry Souffle

 

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 

Yield: 1

Gluten Free Blueberry Souffle

Print

An easy and delicious dessert made with blueberries

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 cup frozen blueberries, thawed
• 4 tbsp caster sugar or powdered sugar + extra to dust the ramekin
• ¼ tsp vanilla extract
• ¼ tsp lemon juice
• ½ tsp gluten free cornflour
• ½ tsp water + 20 ml water
• 1 eggwhite
• Ice cream, to serve

Instructions

1. Preheat oven to 200 degree Celsius.
2. Place thawed blueberries, 2 tbsp caster sugar, vanilla extract, lemon juice, and 20 ml water in a deep saucepan. Place the pan over medium heat.
3. Meanwhile, combine cornflour with ½ tsp 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.
4. Whisk eggwhite along with 2 tbsp caster sugar until thick and glossy.
5. Fold in three-quarters of the blueberry sauce into the whipped eggwhite. Set aside.
6. 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.
7. Bake for 15 – 20 minutes until risen.
8. Dust with icing sugar, if desired.

Notes

• Substitute blueberries with your favorite berries if you like

Nutrition Information

Yield

1

Serving Size

1
Amount Per Serving Calories 664Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 58mgSodium 166mgCarbohydrates 220gFiber 5gSugar 209gProtein 9g

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