Break out the PHILADELPHIA Cream Cheese and the cottage cheese to make this easy blueberry blintz cake.
What You Need
Original recipe yields 12 servings
3 egg s, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese
3/4 cup sugar, divided
1/2 cup (1 stick) butter, softened
3/4 cup milk
1 tsp. vanilla
1-1/4 cups flour
1 tsp. CALUMET Baking Powder
1 cup blueberry pie filling
Add To Shopping List
Let's Make It
Heat oven to 350ºF.
Beat 1 egg, cream cheese, cottage cheese and 1/4 cup sugar with whisk until well blended.
Add butter and remaining sugar to large bowl; beat with mixer until light and fluffy. Beat in remaining eggs, milk and vanilla. Add combined flour and baking powder; beat until well blended. Pour half the batter into greased shallow 2-qt. baking dish. Carefully spread cream cheese mixture over batter in dish; top with layers of pie filling and remaining batter.
Bake 45 min. or until puffed and lightly browned.
You'll know it's a special occasion when you get to enjoy a serving of this delicious cake!
Prepare using apple pie filling.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.