Blueberry Blintz Souffle - cooking recipe

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

Preparation

In a blender or mixer combine batter ingredients. Blend well, scraping sides occasionally.
In a large bowl, beat together filling ingredients and set aside.
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.
Bake at 350 degrees for 50-65 minutes until puffed and light-golden brown. Serve with blueberry sauce.
Blueberry Sauce:
In a small saucepan combine:
1 cup water.
1 cup granulated sugar.
2 tablespoons cornstarch.
1 cup blueberries.
Cook with medium heat on the stovetop until sauce thickens.
Keep warm.