Baked Blintz

I made this years ago for a Christmas brunch, then promptly lost track of the recipe. Now I've found it again! The recipe is from a B&B website and comes from the Salisbury House B&B in Seattle, WA. Prep time is estimated.

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• 6  ounces cream cheese, softened
• 1  cup low fat cottage cheese
• 1  egg, beaten
• 1  tablespoon sugar
• 1  teaspoon vanilla
• 1⁄2 cup butter, softened (or margarine)
• 1⁄3 cup sugar
• 4  eggs
• 1  cup flour
• 2  teaspoons baking powder
• 1  cup plain yogurt
• 1⁄2 cup low-fat sour cream
• 1⁄2 cup  orange juice
•  additional sour cream (to garnish)
•  berry  preserves (to garnish)

Directions

1. Heat oven to 375* F. Butter and flour a 9x13 inch casserole pan.
2. To make filling: In a small bowl, beat the cream cheese. Add cottage cheese, 1 egg, 1 tbsp sugar, and vanilla. Beat together and set aside.
3. To make batter: In a large bowl, cream together butter and 1/3 c sugar. Add the 4 eggs, one at a time, beating well after each addition. Stir in flour and baking powder. Add yogurt, sour cream, and orange juice and mix well.
4. Pour 1/2 the batter into the casserole. Spread filling over batter. Pour remaining batter over top.
5. Bake at 375* F for 45-50 minutes or until lightly browned. Cut into squares and serve garnished with dollops of sour cream and preserves.