Berry-Topped Blintz Bake

 

4 ounces cream cheese softened
8-ounce container small-curd cottage cheese
3 eggs plus 1 egg yolk
1/4 cup plus 1 tablespoon sugar
1/2 cup plus 1 tablespoon flour
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

For the Topping:

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1 cup fresh or frozen mixed berries, thawed
3/4 cup blackberry or blueberry syrup

Preheat oven to 350 degrees. Butter an 8-inch square dish with 2-inch-high sides (2-quart size pan).

For blintz, place cream cheese, cottage cheese, egg yolk, 1 tablespoon of the sugar, 1 tablespoon of the flour and the vanilla in a 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 the 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 the 1 teaspoon baking powder. Blend on high speed until smooth.

Pour half of the batter into the 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 for 5 minutes. To serve, cut into squares; top with berries. Serves 6 to 8.

- Recipe from American Dairy Association and Dairy Council Inc.

Copyright 1997, The Associated Press