1 (8 oz.) pkg. cream cheese, softened
2 s. sm. curd cottage cheese
2 egg yolks
1 tbsp. sugar
1 tsp. vanilla extract
6 eggs
1 1/2 c. sour cream
1/2 c. orange juice
1/2 c. butter, softened
1 c. all purpose flour
1/3 c. sugar
2 tsp. baking powder
1 tsp. grated orange rind
Blueberry Sauce

Combine first 5 ingredients in a small bowl; beat at medium speed until smooth. Set mixture aside.

Combine eggs, sour cream, orange juice and butter in container of blender; blend until smooth. Add flour, sugar, baking powder and orange rind; blend until smooth. Pour half of batter into a greased 13"x9"x2" baking dish. Spoon cream cheese mixture evenly over batter and spread carefully with knife. Pour remaining batter over cream cheese mixture. Bake at 350 degrees for 50 to 60 minutes, or until puffy and golden. Serve immediately with Blueberry Sauce. Serves 8 to 10.

BLUEBERRY SAUCE: Combine 2/3 cup sugar, 2 tablespoons cornstarch, a dash each of ground cinnamon and ground nutmeg. Gradually stir in 1 cup water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute; stir in blueberries and lemon juice. Serve warm. Yield: 2 1/4 cups.