Blintz Souffle

A couple of my friends have been requesting more breakfast/brunch dishes. This Blintz Souffle is easy. You can assemble it the night before and pop it in the oven before company comes. Serve some mimosas, ham and some fresh fruit and you've a simple brunch that allows you to step out of the kitchen and actually enjoy your own party! This recipe comes from Marlene Sorosky's Year-Round Holiday Cookbook via my mom, who has been making this recipe for at least 20 years. This Blintz Souffle is light and airy...not to sweet, which is why I like it. The blueberry sryup is not mandatory, you can serve it with assorted jams, or make a different berry sauce.

Blintz Souffle

1/4 lb butter, softened

1/3  cup sugar

6 eggs

1 1/2 cup sour cream

1/2 cup orange juice

1 cup flour

2  teaspoons baking powder

Blintz Filling

8 ounce package cream cheese, cut up

1 pint small curd cottage cheese

2 egg yolks

1 tablespoon sugar

1 teaspoon vanilla extract

Preheat oven to 350* F. Butter a 13" x 9" baking dish; set aside. In a blender or food processor, mix butter, sugar, eggs, sour cream, orange juice, flour and baking powder until blended. Pour half the batter into prepared baking dish. Prepare blintz filling. Drop filling by heaping spoonfuls over batter in baking dish. With a knife, spread filling evenly; it will mix slightly with batter. Pour remaining batter over filling. Unbaked souffle may be covered and refrigerated several hours or overnight until ready to use.

Before baking, bring souffle to room temperature. Bake uncovered 50 to 60 minutes or until puffed and golden. Serve immediately with sour cream and Blueberry Syrup or assorted jams.  The recipe says it serves 8, but I think it can serve 12 as part of a breakfast buffet or brunch.

Blueberry Syrup (this is a less sweet version of her recipe)

1 16 oz. package of frozen blueberries, defrosted

1/4 cup sugar

1/2 teaspoon lemon juice

1 tablespoon cornstarch

1 tablespoon cold water

dash salt

In a small saucepan, combine blueberries, sugar, lemon juice, and salt. Over medium heat, bring to boil. Mix cornstarch with water. Add to blueberry mixture and cook for 1 to 2 minutes. Remove from heat and let stand 5 to 10 minutes. Serve warm.