• Preheat oven to 350* F. Butter a 13" x 9" baking dish; set aside.

Blintz Batter

• 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.

Blintz Filling

• In a food processor prepare blintz filling. Combine cream cheese, cottage cheese, egg yolks, sugar and vanilla extract. Mix until smooth.
• 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.