Blueberry Blintz Souffle (Easter Brunch- Year Two: Volume 1; April, 2011)

Prep time: 30 min
Chill time: Several hours- overnight
Cook time: 40 min
Ready in: Several hours (1 hour, 10 min of prep/ cook time)
Serves: 12

Ingredients:
DOUGH:
1/2 c. butter- softened
1/3 c. sugar
6 eggs
1 1/2 c sour cream
1/2 c. orange juice
1 c. flour
2 tsp. baking powder

FILLING:
1 (8 oz) pkg. cream cheese
2 c. small curd cottage cheese
2 egg yolks
1 T. sugar
1 tsp. vanilla

TOPPING:
1 (15 oz.) can blueberries in light syrup
1/2 c. light corn syrup
1/2 tsp. lemon juice
Dash salt
Dash cinamon
1 T. cornstarch
1/4 c. water
Sour cream (to taste)

Directions:
- Beat together dough ingredients
- Pour half of the batter into a buttered 9 x 13" baking dish
- In a food processor or mixer, combine all filling ingredients
- Drop filling by heaping spoonfuls onto batter, spreading evenly
- Pour remaining batter over filling
- Refrigerate several hours to overnight
- Before baking, bring to room temperature
- Preheat oven to 350
- Bake, uncovered, for 50- 60 min
- In a sauce pan, combine blueberries, corn syrup, lemon juice, salt, and cinnamon
- Heat over medium heat
- In a bowl, combine cornstarch and 1/4 c. water
- Mix into blueberry mixture
- Heat gently until thickened
- When souffle is done baking, serve immediately with blueberry topping and sour cream


*Julie found recipe here