Categories: Cheese, Jewish 
      Yield: 8 servings 
  
----------------------------------BLINTZES---------------------------------- 
      8 oz Cream cheese; softened 
      2 c  Cottage cheese, small curd 
      2    Egg yolk 
      1 T  Sugar 
      1 t  Vanilla extract 
      6    Egg 
  1 1/2 c  Sour cream 
    1/2 c  Orange juice 
    1/2 c  Butter; softened 
      1 c  Flour 
    1/3 c  Sugar 
      2 t  Baking powder 
      1 t  Orange rind; grated 
 
------------------------------BLUEBERRY SAUCE------------------------------ 
    2/3 c  Sugar 
      2 T  Cornstarch 
      1 ds Cinnamon, ground 
      1 ds Nutmeg, ground 
      1 c  ;Water 
      1 c  Blueberries; fresh 
      2 T  Lemon juice 
  
                                         Approx. Cook Time:  1:15 
  Blintzes:  Combine cheeses, egg yolks, 1 T sugar, and vanilla in a 
  small bowl; beat at medium speed of an electric mixer until smooth. 
  Set mixture aside. 
   
  Combine 6 eggs, sour cream, orange juice, and butter in the container 
  of an electric blender; blend until smooth. Add flour, 1/3 cup 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 carefullly with a knife.  Pour 
  remaining batter over the cream cheese mixture. Bake at 350 for 50 to 
  60 minutes, or until puffy and golden.  Serve immediately. 
   
  Blueberry sauce:  Combine sugar, cornstarch, cinnamon, and nutmeg in a 
  heavy saucepan.  Gradually stir in water.  Cook over medium heat, 
  stirring constantly, until the mixture comes to a boil. Boil 1 
  minute; stir in blueberries and lemon juice. Serve warm.