Lemon Blueberry Soufra (2024)

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Lemon Blueberry Soufra has swirls of buttered phyllo dough, a sweet custard, and fresh blueberries all baked together into an incredible dessert.

What is a Soufra?

It’s an eye-catching Greek custard cake made with buttered phyllo dough that has been folded and crinkled in a wide baking pan or dish, or a springform pan. The dough is baked until golden brown. Then, a thick and creamy custard is poured over the top with other ingredients, and it’s baked again until the custard sets.

A soufra can be savory or sweet. In the case of our Lemon Blueberry Soufra – the custard is sweetened with sugar and flavored with vanilla and lemon zest. Then fresh blueberries are sprinkled on top before baking.

Each slice of our Lemon Blueberry Soufra is pure heaven! The custard seeps down into each fold of the phyllo dough so the inside is sweet, soft, and tender while the top stays a little crispy. The fresh blueberries add pops of bright fresh fruity flavor in every bite.

• It’s a show-stopper dessert for any occasion – with a fruit-studded, golden crinkled top.
• Each bite is sweet and creamy with pops of fresh blueberry flavor.
• While a soufra looks very fancy, it’s quite easy to make (but your dinner guests will never know that you didn’t slave away in the kitchen to make it). 😉
• It’s a very forgiving recipe – don’t worry if your phyllo dough breaks apart as you handle it.

• Phyllo Dough – You’ll use one 16-ounce box of phyllo dough – typically found in the frozen dessert or frozen fruit section of the supermarket.
• Butter – We used unsalted Land o Lakes butter for our recipe. Any unsalted, brand-name butter should work fine.
• Eggs
• Granulated Sugar
• Vanilla Extract
• Lemon Zest
• Crème Fraiche – In other parts of the world, ‘thickened’ cream would be used – which is basically a heavy whipping cream with a thickener added. We swapped in Crème Fraiche – you can make it yourself following this recipe (just be sure to buy unpasteurized heavy cream) or buy it at most supermarkets.
• Blueberries – Fresh blueberries are the best for this recipe.

1. Butter and fold two sheets of phyllo together, folding like an accordion.
2. Roll the phyllo into a spiral and place in the center of the baking pan. Continue with the remaining phyllo (2 pieces at a time) and butter, again folding like an accordion, and building around the original center piece. (See photo above.)
3. Brown the phyllo in the oven.
4. Mix custard and pour over browned phyllo dough.
5. Sprinkle blueberries over the top.
6. Bake again until the custard is set.
7. Cool for twenty minutes.
8. Cut into wedges for serving.

• Can I make Lemon Blueberry Soufra ahead of time? Yes. But we think it’s best freshly baked and served warm.
• How do I store leftovers? Store covered in the refrigerator for up to three days. Be sure to cool your sufra completely before covering it so condensation doesn’t overly soften the crispy baked phyllo.
• How do I reheat leftovers? See our serving suggestion above.
• Can I freeze? No – we don’t recommend freezing this dessert.

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Lemon Blueberry Soufra

Lemon Blueberry Soufra has swirls of buttered phyllo dough, a sweet custard, and fresh blueberries all baked together into an incredible dessert.

Yield: 8 slices 1x

Prep: 30 minutesCook: 1 hourTotal: 1 hour 30 minutes

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Ingredients

1 16-ounce box phyllo dough

2 sticks butter melted (1 cup)

5 whole eggs

1 cup granulated sugar

2 teaspoons vanilla extract

Zest from two lemons

2 1/2 cups Crème Fraiche (homemade or store-bought)

1 cup fresh blueberries

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See Also

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Instructions

1. Preheat oven to 375 degrees F.
2. Line an 11-12 inch wide, 2-inch-deep cake pan with a parchment circle (see note about special supplies needed) If using a springform pan, line bottom and outside with one piece of foil. As well, line oven bottom with a piece of foil to catch drips.
3. Lay out a single piece of phyllo and brush with melted butter. Place a second piece over and press the two together.
4. Fold like an accordion the long way. Then take this long-folded piece, and twirl into a circle like a rose. Place that in the center of the pan.
5. Repeat for the rest of the phyllo and butter and build in a circle around the center, going right to the pan edge when done. There should be enough butter left to brush over the top.
6. Bake for 20-30 minutes or until golden brown. Remove from the oven and reduce the heat to 350 degrees F.
7. While the phyllo is browning, beat the eggs and sugar by hand in a large bowl. Then beat in the vanilla and lemon zest. Finally beat in the Crème Fraiche.
8. Pour this custard over the browned phyllo and then sprinkle the blueberries over the top, pressing a few into the custard.
9. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
10. Remove from the oven and let rest 20 minutes.
11. If using a springform pan, remove and discard foil then loosen and remove ring. Cut into eight wedges and serve. If using a cake pan, loosen edges then cut into eight and serve.

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Notes

Reheat any leftovers for a few seconds in the microwave (on low heat) before serving to loosen up the butter.

© Author: A Family Feast

Cuisine:Greek, MediterraneanMethod:baking