1/4 lb. butter, softened
1/3 c. sugar
6 eggs
1 1/2 c. sour cream
1/2 c. orange juice
1 c. flour
2 tsp. baking powder
Blintz filling (see below)
Blueberry syrup
Sour cream

Preheat oven to 350 degrees.

BLINTZ FILLING:

Mix in blender or processor: 1 pt. sm. curd cottage cheese (2 c.) 2 egg yolks 1 tsp. vanilla 1 tbsp. sugar

Butter 9 x 13 inch baking dish, set aside. Blend/mix butter, sugar, eggs, sour cream, orange juice, flour and baking powder until well blended. Pour 1/2 the batter into baking dish.

Prepare Blintz Filling and with knife, spread it out evenly over 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 covered 50-60 minutes or until puffed and golden.