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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.
Why you’ll love Lemon Blueberry Soufra
- 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.
Key Ingredients & Substitutions
- 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.
Special Tools Needed
- Pastry brush – To brush the melted butter on the phyllo dough
- Mixing Bowl – To mix the custard
- Microplane – To zest the lemon
- Various measuring cups and spoons
- 10 to 12-inch springform or cake pan, with at least 2-inch high sides – We used an 11-inch springform pan and wrapped the bottom tightly with a large piece of foil to ensure that no custard leaked from the bottom while the cake baked. You could also buy a 10-inch cake pan here.
- Parchment paper circle – Sized to fit the bottom of the pan
How do I make Lemon Blueberry Soufra?
- Butter and fold two sheets of phyllo together, folding like an accordion.
- 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.)
- Brown the phyllo in the oven.
- Mix custard and pour over browned phyllo dough.
- Sprinkle blueberries over the top.
- Bake again until the custard is set.
- Cool for twenty minutes.
- Cut into wedges for serving.
Tips & Tricks
If your folded buttered phyllo is not perfect or breaks as you try to lift into the pan – no worries. It really won’t matter in the end. Once browned and the custard is added and baked, any imperfections won’t be noticeable.
Serving Suggestion
- We think this Lemon Blueberry Soufra is best served slightly warm, shortly after it has been baked.
- Note that once chilled, the butter in the dough will firm up – making the phyllo seem slightly tough.
- If serving a pre-baked, chilled soufra, you can warm it back up in a warm oven. Or, if you only have slices leftover, gently warm each slice in the microwave (on a low setting) – but be careful not to overheat as the butter in the dough will melt.
Frequently Asked Questions
- 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.
You might like these other Blueberry Recipes:
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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.
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
Instructions
- Preheat oven to 375 degrees F.
- 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.
- Lay out a single piece of phyllo and brush with melted butter. Place a second piece over and press the two together.
- 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.
- 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.
- Bake for 20-30 minutes or until golden brown. Remove from the oven and reduce the heat to 350 degrees F.
- 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.
- Pour this custard over the browned phyllo and then sprinkle the blueberries over the top, pressing a few into the custard.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let rest 20 minutes.
- 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.
Can I use sour cream instead of creme fraiche? And also is it same neasurement?
Yes. You can swap in sour cream in the same amount.
I came across this recipe as I make Lebanese Baklava all the time and adore phyllo dough. I had everything on hand except for lemon and crème fraiche. I used mandarin orange zest and sour cream and it turned out brilliant! Absolutely amazeballs!!! Will make again as my husband flipped for this dessert.
So glad to hear the recipe was a hit!
The flavor of this was delicious. However, I didn’t use all the butter and it ended up being very greasy! I blotted and spooned the butter off and we enjoyed it as a birthday treat!
Thanks Kelly – that’s the nature of this recipe! Happy birthday!
Haven’t made this yet but looks amazingly beautiful! Can’t wait to make and report back!
Hope you love it Mona!
Looks great but what size springform pan?
Hi Lila – 11 inch (it’s listed in the post and recipe card)
I didn’t know there was such a thing as a springform 11” pan?
We have one! As mentioned in the recipe, you can use a 12″ as well.
Just tried it this morning. One note I could suggest is to “loosely” fold and roll the pastry dough. I placed mine in a bit too tight and the custard didn’t want to percolate in that well. My bad. Other than my mistake it is a fabulous recipe
Thanks for the suggestion Jon!
Recipe is easy and delicious, but you have to mention the thickness of the phyllo. Ideal is number 4. I found number 7 and it is a little too thick, so it needs more time in the oven.
Thanks for the suggestion Ingrid – I have to admit, our local supermarkets only sell one brand (Athens Foods) and there isn’t a number/thickness mentioned on the box. I didn’t realize there are different thickness options available.