Blueberry Blintz Souffle

• 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

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.

batter, sour cream, orange juice, eggs, margarine, flour, sugar, baking powder, cinnamon, filling, cheese, egg yolks, sugar, vanilla, cream cheese, fresh blueberries, blueberry sauce, water, sugar, cornstarch, blueberries

Taken from www.food.com/recipe/blueberry-blintz-souffle-233413 (may not work)