Lemon Blueberry Soufra

Lemon Blueberry Soufra is a stunning dessert I turn to when I want something elegant yet unexpectedly simple. Swirls of buttery phyllo are baked into a crispy golden nest, then bathed in a tangy lemon custard and studded with fresh blueberries. The result is a light, custardy, Mediterranean-inspired treat that’s equal parts crisp and creamy. This is the kind of dessert that looks impressive, tastes even better, and always brings a bit of sunshine to the table.

Why You’ll Love This Recipe

• The texture is unmatched—crispy on top, silky in the center
• Bright lemon zest and juicy blueberries balance the richness
• It’s perfect for brunch, dessert, or a sweet afternoon treat
• I can make it ahead and reheat without losing its magic
• It’s a unique alternative to more common pastries or pies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
2½ cups Crème Fraiche (homemade or store-bought)
1 cup fresh blueberries

Directions

Preheat the oven
I start by preheating the oven to 375°F (190°C). If I’m using a springform pan, I line both the bottom and outside with foil. I also line the bottom of my oven with foil just in case anything drips.

Assemble the phyllo layers
I lay out one sheet of phyllo dough and brush it generously with melted butter. I place a second sheet right over the top, press it down gently, then accordion-fold the two stacked sheets lengthwise. I twist the strip into a spiral, like a rose, and place it in the center of a parchment-lined cake pan.

I repeat the same process with the rest of the phyllo and butter, placing the roses in a circular pattern around the center one until the pan is full. I usually have just enough butter left to brush over the tops before baking.

Bake the phyllo base
I bake the pan of phyllo for 20–30 minutes, until it turns golden and crispy. Then I remove it from the oven and reduce the temperature to 350°F (175°C).

Make the custard
While the phyllo bakes, I whisk the eggs and sugar by hand until they’re smooth. I stir in the vanilla and lemon zest, then gently mix in the crème fraiche until everything is fully combined.

Add the custard and fruit
I pour the custard evenly over the browned phyllo spirals. Then I scatter the blueberries over the top, pressing a few down into the custard so they’re nestled in.

Bake again
The pan goes back into the oven for another 35–40 minutes, until the custard sets and a toothpick comes out clean from the center.

Cool and serve
I let the soufra rest for at least 20 minutes to firm up before slicing. If I used a springform pan, I remove the foil and loosen the ring. Otherwise, I just run a knife around the edge and cut it directly in the pan.

Servings and Timing

Servings: 8 slices
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Variations

• Citrus twist: Swap in orange zest instead of lemon for a warmer flavor
• Nutty crunch: Add a sprinkle of crushed pistachios or almonds before baking
• Berry mix: Use raspberries or blackberries along with the blueberries
• Vanilla upgrade: Try using vanilla bean paste instead of extract for a more intense flavor
• No crème fraiche? Substitute with a mix of sour cream and heavy cream

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I microwave slices on low power for about 20 seconds. That quick warm-up loosens the butter and brings the texture back to life.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, I’ve done it! I just make sure to thaw and pat them dry first so they don’t water down the custard.

What is crème fraiche and can I substitute it?

Crème fraiche is a thick, tangy cream similar to sour cream but less sour. If I don’t have any, I mix 1¼ cups sour cream with 1¼ cups heavy cream for a similar texture.

Do I need to thaw the phyllo dough first?

Absolutely. I always thaw it in the fridge overnight, then let it sit at room temperature for about an hour before using it. Cold phyllo cracks easily.

Can I make this ahead of time?

Yes! I like to assemble and bake it fully, then reheat individual slices as needed. The texture holds up beautifully.

What if I don’t have a springform or cake pan?

A deep pie dish or casserole pan works in a pinch—just make sure it’s about 2 inches deep so the custard doesn’t overflow.

Conclusion

Lemon Blueberry Soufra is a dessert I come back to again and again when I want to impress with very little fuss. It’s equal parts crispy, creamy, tangy, and sweet—everything I love in one stunning dish. Whether I’m serving it for brunch or ending a dinner party on a high note, it never fails to wow the crowd (or just me, if I keep it all to myself).

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