Prepare a 13 x 9-inch baking dish (at least 2 inches deep) with a generous coating of cooking spray.

Preheat oven to 350 degrees.

In a medium mixing bowl, cream butter and sugar together. Add the eggs, one at a time, beating well after each addition. Beat in sour cream and orange juice.

In a large mixing bowl, mix together the flour, baking powder and salt. Add the egg mixture to this mixture and mix well.

In a separate bowl, mix together all the ingredients for the filling.

In the prepared baking dish, layer in half of the batter, followed by the filling, followed by the remaining batter.

Bake, uncovered, for 40-50 minutes or until a knife inserted near the center comes out clean.

As the souffle cooks, prepare the topping:

Place 1 cup of the blueberries and the sugar in a saucepan. Cook over medium heat - stirring often - until berries begin to break - about 8 minutes. While still hot, strain the berries through a sieve or cheesecloth placed over a bowl, reserving the juice. Discard the berry pulp. Allow the juice to cool at least 5 minutes.

In a medium mixing bowl, combine the remaining 2 cups of blueberries, lemon juice and strained blueberry juice.

To serve, cut the souffle into squares and top each serving with a generous amount of topping.


Leftovers store well in the refrigerator for a couple days... just be sure to keep the souffle and topping separate and everything covered tightly.

Mr Breakfast would like to thank kkeppler for this recipe.

Recipe number 2573. Submitted 7/1/2009.
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