Ingredients
4 oz cream cheese, softened
8 oz curd cottage cheese
3 eggs, plus one egg yolk
¼ cup sugar
½ cup flour
¾ tsp vanilla
¾ cup sour cream
¼ cup milk
¼ cup butter, melted
1 tsp. lemon peel, grated
1 tsp baking powder
1 cup mixed berries, fresh or frozen , thawed
¾ cup blackberry of blueberry syrup
Preparation
Preheat oven to 350 degrees F
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 tbsp of sugar, 1 tbsp 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 ½ cup flour, ¼ cup sugar and 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.
