Blueberry Blintz Souffle

A dish that can be prepared in advance and is both easy and delicious. The dish is remisiscient of handmade blintzes but with only a fraction of the work. Two hour or overnight refrigeration needed.

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• Batter

• 1 1⁄2 cups sour cream
• 1⁄2 cup  orange juice
• 6  eggs
• 1⁄4 cup margarine, softened
• 1  cup flour
• 1⁄3 cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon cinnamon

• Filling

• 16  ounces small curd cottage cheese
• 2  egg yolks
• 1  tablespoon sugar
• 1  teaspoon vanilla extract
• 8  ounces cream cheese

• Optional

•  fresh blueberries (or frozen) (optional)

• Blueberry Sauce

• 1  cup water
• 1  cup granulated sugar
• 2  tablespoons cornstarch
• 1  cup blueberries

Directions

1. In a blender or mixer combine batter ingredients. Blend well, scraping sides occasionally.
2. In a large bowl, beat together filling ingredients and set aside.
3. Pour half batter into a greased 9x13 inch pan. Drop filling by spoonfulls over the batter. Spread evenly. If using fruit, add now. Pour remaining batter over top. Cover and refrigerate 2 hours or overnight.
4. Bake at 350 degrees for 50-65 minutes until puffed and light-golden brown. Serve with blueberry sauce.
5. Blueberry Sauce:
6. In a small saucepan combine:
7. 1 cup water.
8. 1 cup granulated sugar.
9. 2 tablespoons cornstarch.
10. 1 cup blueberries.
11. Cook with medium heat on the stovetop until sauce thickens.
12. Keep warm.