Berry-Topped Blintz Bake
List of Ingredients
Berry-Topped Blintz Bake
Blintz:
4 ounces cream cheese, softened
1 container (8 ounces) small curd cottage cheese
3 eggs plus 1 egg yolk, divided
1/4 cup plus 1 tablespoon sugar, divided
1/2 cup plus 1 tablespoon flour, divided
3/4 teaspoon vanilla
3/4 cup dairy sour cream or sour half and half
1/4 cup milk
1/4 cup (1/2 stick) butter, melted
1 teaspoon grated lemon peel
1 teaspoon baking powder
Topping:
1 cup fresh or frozen, thawed, mixed berries
3/4 cup blackberry or blueberry syrup
Preheat oven to 350 degrees. Butter an 8-inch square baking dish with 2-inch high sides (2 quart). For blintz, place cream cheese, cottage cheese, egg yolk, 1 tablespoon sugar, 1 tablespoon flour and vanilla in blender container. Blend on low speed until smooth, stopping and scraping down sides of container once. Transfer cheese mixture to bowl; set aside. Do not wash blender. Place 3 eggs, the sour cream, milk, butter and lemon peel in blender container. Blend on medium speed until smooth. Add combined 1/2 cup flour, 1/4 cup sugar and baking powder. Blend on high speed until smooth. Pour half of batter into baking dish. Drop small spoonfuls of cheese mixture in evenly spaced rows on top of batter. Pour remaining batter on top. Bake until puffy and edges begin to turn golden, about 45 minutes.
For topping, combine berries and syrup in small saucepan. Heat over low heat until warm, stirring occasionally. Cool blintz on wire rack 5 minutes. To serve, cut into squares; top with berries.
Yield: 6 to 8 servings.
Recipe
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