Blueberry Blintz Souffle

By sybrmom

Ingredients

• BATTER:
• 1/2 cup butter, softened
• 6 T sugar
• 1 1/2 tsp orange zest
• 7 eggs
• 1 1/2 cups sour cream
• 1/2 cup orange juice
• 1 cup all-purpose flour
• 2 1/2 teaspoons baking powder
• FILLING:
• 2 cups small curd cottage cheese
• 1 (8 ounce) package cream cheese, softened
• 2 egg yolks
• 3 tsp sugar
• 1 teaspoon vanilla extract
• BLUEBERRY SYRUP:
• 2 (15 ounce) cans blueberry pie filling
• 1/4 cup butter
• 1 1/2 Tbsp lemon juice
• nutmeg and sugar to taste

Details

Servings 12

Preparation

Step 1

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream, zest and orange juice. Combine flour and baking powder; stir into egg mixture. Set aside.

Combine filling ingredients in a small mixing bowl; beat until blended.

Pour half of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Top with filling and remaining batter. Bake, uncovered, at 325 degrees F for 40-50 minutes or until puffy and golden.

Meanwhile, for syrup, combine all ingredients in a saucepan over low heat. Stir until all sugar is dissolved. Serve warm with the souffle.