Lemon-Blueberry Soufflé with Berry Compote

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light, airy dessert with bright lemon zest and sweet-tart berries, perfect for a joyful afternoon treat. This desserts-inspired desserts ready in about 47 minutes layers lemon zest, fresh blueberries, granulated sugar 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 310 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.

★ 4.3 (12 ratings) Prep: 25 min Cook: 22 min Serves 4 Desserts cuisine 310 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C) and butter four 6-ounce ramekins. Sift together lemon zest and 3 tbsp sugar into a bowl.
  2. Step 2: Melt 2 tbsp butter in a small saucepan over medium heat, whisk in 2 tbsp flour until smooth. Gradually pour in 1/2 cup milk while whisking, cooking until thickened (about 3 minutes).
  3. Step 3: Whisk melted butter mixture into sifted lemon-sugar, then fold in 4 whole egg yolks one at a time until combined.
  4. Step 4: In a separate bowl, beat 4 egg whites with a pinch of salt until stiff peaks form. Gently fold into lemon mixture until no white streaks remain.
  5. Step 5: Divide batter evenly among ramekins and smooth tops. Bake for 20-22 minutes until puffed and golden around edges.
  6. Step 6: While soufflés bake, simmer 1 cup blueberries with 1 tbsp sugar for 5 minutes until juicy and slightly broken down. Serve compote over soufflés dusted with confectioners' sugar.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Lemon-Blueberry Soufflé with Berry Compote take to make?

Total time is about 47 minutes (25 min prep + 22 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 with Berry Compote?

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 with Berry Compote?

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 with Berry Compote 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 with Berry Compote?

Desserts 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.

What others are saying

Related recipes