Lemon-Blueberry Soufflé

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

An airy, delicate dessert with a bright citrus note and bursts of juicy blueberries, perfect for a light sweet finish. This french-inspired desserts ready in about 40 minutes layers egg whites, granulated sugar, lemon zest into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 French cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Grease four 6-ounce ramekins with melted butter and dust with 1 tbsp flour, tapping out excess.
  2. Step 2: In a medium bowl, beat egg whites with an electric mixer on medium-high until foamy. Gradually add 1/4 cup sugar and lemon zest, beating until stiff peaks form (about 3 minutes).
  3. Step 3: Gently fold in 1/2 cup blueberries and 1 tsp lemon juice into the egg white mixture using a rubber spatula until evenly distributed with no white streaks.
  4. Step 4: Divide batter evenly among prepared ramekins, smoothing the tops. Place ramekins on a baking sheet and bake for 18-20 minutes until puffed and golden brown on top with a slight jiggle in the center.
  5. Step 5: Let cool in ramekins for 2 minutes before serving warm with additional blueberries for garnish.

Frequently asked questions

How long does Lemon-Blueberry Soufflé take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Lemon-Blueberry Soufflé?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Lemon-Blueberry Soufflé?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Blueberry Soufflé for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Blueberry Soufflé?

French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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