Berry-Topped Blintz Bake

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This Russian classic is a sweet dish filled with cottage cheese and topped with sweet berries. Great for breakfast, brunch or even dessert.

Ingredients

Blintz:
4 oz. cream cheese, softened
8 oz. small curd cottage cheese
3 eggs, plus one egg yolk
1/4 C. plus 1 Tbs. sugar
1/2 C. plus 1 Tbs. flour
3/4 tsp. vanilla
3/4 C. sour cream
1/4 C. milk
1/4 C. butter, melted
1 tsp. lemon peel, grated
1 tsp baking powder
Topping:
1 C. fresh or frozen mixed berries, thawed
3/4 C. blackberry of blueberry syrup

Directions

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

To make the blintz, place cream cheese, cottage cheese, the egg yolk, 1 Tbs. of sugar, 1 Tbs. of flour and vanilla in a blender container. Blend on low speed until smooth, stopping and scraping down side of container once. Transfer cheese mixture to bowl; set aside. Do not wash blender.

Place the 3 eggs, sour cream, milk, butter and lemon peel in blender container. Blend on medium speed until smooth. Add combined 1/2 C. flour, 1/4 C. sugar and the 1 tsp. 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.

To make topping, combine berries and syrup in a 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.

Yield: 6-8 servings