PHILADELPHIA BLINTZ CAKE

PHILADELPHIA Blintz Cake image

Break out the PHILADELPHIA Cream Cheese and the cottage cheese to make this easy blueberry blintz cake.

Provided by My Food and Family

Categories Dairy

Time 1h

Yield Makes 12 servings.

Number Of Ingredients 10

Ingredients

3 eggs, 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. baking powder
1 cup blueberry pie filling

Steps:

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.

Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g