Blueberry Yogurt Soufflé

Each summer my family can’t wait until blueberry season arrives. In the Pacific NW, blueberries start ripening towards the beginning to middle of July and don’t stop producing until mid September. There is a U-pick farm down the street from my house, and we pick berries each week in order to have a constant supply.

My mom is a blueberry fanatic and has saved multiple blueberry recipes from the newspaper for many years. This is one of our favorites and we make it at least once (sometimes more) per season. Beware, there are raw eggs in this dessert, but if you know that your eggs are clean and have been kept either refrigerated or on the counter (but not both!) exclusively, you shouldn’t worry too much about salmonella.



  • ½ cup sugar, divided
  • 2 envelopes unflavored gelatin
  • ½ cup water
  • 6 eggs, separated
  • 1 carton (8oz) lemon flavored yogurt
  • ½ tsp cream of tartar
  • 1 cup whipping cream
  • 1 pint fresh blueberries


  1. Butter sides and bottom of a 2 ½ quart soufflé dish (I use a deep dish rectangular Pyrex) and sprinkle lightly with sugar.
  2. Stir together ¼ cup sugar and the gelatin in a small sauce pan. Blend in water and let stand for 1 min.
  3. Cook and stir over low heat until gelatin dissolves, about 3 more mins. Remove from heat.
  4. Blend in yogurt and egg yolks. Transfer to a bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. This takes about 25-30 min!
  5. Using a mixer (I use a Kitchen Aid stand mixer) beat egg whites and cream of tartar at high speed until foamy. Add remaining sugar 1 Tbs at a time, beating consistently until sugar is dissolved and whites are glossy and stand in stiff peaks.
  6. In a separate bowl, beat whipping cream until it stands in stiff peaks.
  7. Gently, but thoroughly, fold yolk mixture and whipped cream into egg whites. Fold in blueberries, reserving a few for garnish. Pour folded mixture into prepared dish and refrigerate until completely set.
  8. This dish is best served the next morning after chilling overnight.

Notes: Lemon yogurt is increasingly hard to find in the grocery store these days, so lime yogurt can be substituted. Add a tsp of lemon juice to your water in step 2 to get the lemony flavor though.



Blueberry Küchen

My family really enjoys picking blueberries down the street from our house at the U-pick farm. When we get home, the first thing that I want to make is blueberry küchen. The crust is crumbly and slightly tart from the vinegar while the berries cook down into a delicious jam like consistency. This is a favorite of every member of my family at home at my friends at school. It is especially good served slightly warm with ice cream on the side!



  • 1 cup plus 2 Tablespoons flour, divided
  • 1/8 teaspoon salt
  • 2 Tablespoons plus 2/3 cup sugar, divided
  • 1/2 cup butter or margarine, slightly softened
  • 1 Tablespoon white vinegar
  • 5 cups blueberries, divided (3 cups for the inside, 2 cups for the top)
  • 1/8 teaspoon cinnamon (a little extra is good too!)


1. Preheat oven to 400 degrees

2. Mix 1 cup flour, salt, and 2 Tbs sugar. Cut in butter until the particles resemble coarse crumbs.

3. Sprinkle with vinegar and shape into dough with fingers (work quickly, the butter melts). Press into loose bottom (spring form pan) 9-inch layer cake pan about 1/4 inch thick on the bottom, less thick and 1 inch high around sides.

4. Add three cups blueberries.

5. Mix remaining 2 Tbs flour with 2/3 cup sugar and the cinnamon. Sprinkle over blueberries evenly.

6. Bake on lowest rack in preheated 400 degree oven for 50-60 minutes or until crust is well browned and filling bubbles. 

7. Remove from oven to rack. Sprinkle with remaining 2 cups blueberries. Cool.

8. Remove rim of pan before cutting.