Blintz Soufflé

8 ounces cream cheese -- softened
2 cups small curd cottage cheese
2 egg yolks
1 teaspoon vanilla -- 2 tbs. sugar
6 eggs
1 1/2 cups Sour Cream
1/2 cup Orange juice
1/2 cup butter -- softened
1 cup flour
1/3 cup sugar
2 teaspoons baking powder
2 teaspoons grated orange rind

Combine the first 5 ingredients and beat at medium speed with an
electric beater until smooth: Set aside.

Blend egg and the next 3 ingredients in a container in an electric
blender until smooth Add Flour, 1/3 cup sugar, baking powder and
orange rind blend until smooth. Pour 1/2 of the batter into a lightly
greased 13 X 9 inch pan. Spoon cream cheese over the batter
and spread gently with a knife. Pour remaining batter over the
cheese mixture.

Bake @ 350 for 50 -55 minutes or until puffy golden.

Blueberry Sauce:
2/3 cups sugar
2 tbs. corn starch
cinnamon
nutmeg
salt
1 cup water
2 cups blueberries
2 tbs. lemon juice

Combine the first 5 ingredients in a small sauce pan gradually add
water and cook over medium heat stirring constantly, until mixture
comes to a boil and boil for 1 minute. Stir in blueberries and
lemon juice and boil 1 more minute stirring constantly. Yield is 2
1/2 cups.