Blintz Souffle

• 8 ounces cream cheese softened
• 2 cups cottage cheese small curd
• 2 each egg yolks
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 6 large eggs
• 1 1/2 cups sour cream
• 1/2 cup orange juice
• 1/2 cup butter softened
• 1 cup flour, all-purpose
• 13 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon orange zest grated
• 23 cup sugar
• 2 tablespoons cornstarch
• 1 dash cinnamon
• 1 dash nutmeg
• 1 cup water
• 1 cup blueberries fresh
• 2 tablespoons lemon juice

1. Blintzes: Combine cheeses, egg yolks, 1 tablespoon sugar, and vanilla in a small bowl; beat at medium speed of an electric mixer until smooth.
2. Set mixture aside.
3. Combine 6 eggs, sour cream, orange juice, and butter in the container of an electric blender; blend until smooth.
4. Add flour, 13 cup sugar, baking powder, and orange rind; blend until smooth.
5. Pour half of batter into a greased 13"x9"x2" baking dish.
6. Spoon cream cheese mixture evenly over batter, and spread carefullly with a knife.
7. Pour remaining batter over the cream cheese mixture.
8. Bake at 350F (180C) for 50 to 60 minutes, or until puffy and golden.
9. Serve immediately.
10. Blueberry sauce: Combine sugar, cornstarch, cinnamon, and nutmeg in a heavy saucepan.
11. Gradually stir in water.
12. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
13. Boil 1 minute; stir in blueberries and lemon juice.
14. Serve warm.

cream cheese, cottage cheese, egg yolks, sugar, vanilla, eggs, sour cream, orange juice, butter, flour, sugar, baking powder, orange zest, sugar, cornstarch, cinnamon, nutmeg, water, blueberries fresh, lemon juice

Taken from recipeland.com/recipe/v/blintz-souffle-5437 (may not work)