Blueberry Blitz Souffle

• 8 oz cream cheese, softened,
• 2 cups small curd cottage cheese
• 8 eggs
• 1 cup + 1 T sugar
• 1 teas vanilla
• 1/2 cup orange juice
• 1 1/2 cup sour cream
• 1/2 cup butter
• 1 cup flour
• 2 teas baking powder
• 1 teas grated orange rind
• 2 T cornstarch
• dash of ground cinnamon
• dash of ground nutmeg
• 1 cup water
• 2 cups blueberries, fresh
• 2 T lemon juice

1. combine cream cheese, cottage cheese, 2 egg YOLKS, 1 T sugar & 1 teas vanilla. Beat with electric beater til smooth, set aside.
2. combine 6 eggs, sour cream, orange juice & butter, beat til smooth. Mix flour, 1/3 c suger, baking powder and orange rind, then add to egg mixture. Pour 1/2 the batter into 13x9 lightly greased baking dish. with butter knife, spread cream cheese over the batter, then top with the remaining 1/2 batter. Bake @ 350 degrees for 50-60 minutes til puffy & golden. Meanwhile, prepare blueberry syrup: Combine in saucepan - 2/3 c sugar, 2 T cornstarch, dash of cinnamon & nutmeg. Gradually add 1 c water. Cook over medium heat, stirring constantly, bring to a boil & boil for 1 minute. Remove from heat & add 2 cups blueberries & 2 T lemon juice. Serve warm over warm souffle.

cream cheese, cheese, eggs, vanilla, orange juice, sour cream, butter, flour, baking powder, orange rind, t, ground cinnamon, ground nutmeg, water, blueberries, lemon juice

Taken from www.epicurious.com/recipes/member/views/blueberry-blitz-souffle-50089838 (may not work)