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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This luscious recipe is one I serve for Christmas and on New Year's, too. The rich blueberry syrup is delicious and easy. Ingredients:
1/4 cup butter, softened |
1/3 cup sugar |
6 eggs |
1-1/2 cups (12 ounces) sour cream |
1/2 cup orange juice |
1 cup king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
filling: |
2 cups (16 ounces) 4% cottage cheese |
1 package (8 ounces) cream cheese, softened |
2 egg yolks |
1 tablespoon sugar |
1 teaspoon vanilla extract |
blueberry syrup: |
1 can (15 ounces) blueberries |
1 tablespoon cornstarch |
1/2 cup corn syrup |
1/2 teaspoon lemon juice |
dash salt |
dash ground cinnamon |
Directions:
1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and orange juice. Combine flour and baking powder; stir into egg mixture. Set aside. Combine filling ingredients in a small bowl; beat until blended. Pour half of the batter into a greased 13-in. x 9-in. baking dish. Top with filling and remaining batter. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted near the center comes out clean. Meanwhile, for syrup, drain blueberries, reserving juice; set berries aside. In a saucepan, combine cornstarch, corn syrup, lemon juice, salt, cinnamon and reserved blueberry juice until smooth. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Add blueberries; heat through. Serve warm with the souffle. Yield: 12 servings.
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