1 cup small curd cottage cheese
4 oz. Cream cheese, softened
1 egg yolk
1 1/2 teaspoon sugar
1/2 teaspoon vanilla
3/4 cup sour cream
1/4 cup (1 stick) butter or margarine, softened
1/4 cup orange juice
3 eggs
1/2 cup flour
3 tablespoons sugar
1 teaspoon baking powder

Heat oven to 350°. Grease 8"x8"x2" baking dish and set aside.
Filling: In a small bowl, beat cottage cheese, cream cheese, egg yolk, sugar and vanilla with electric mixer till nearly smooth (about 2 minutes). Set the filling aside.
Batter: In a medium bowl, beat sour cream, butter, orange juice, and eggs with electric mixer on low speed until smooth. Add flour, 3 tablespoons of sugar and baking powder. Beat an additional 2 minutes until smooth.
To Assemble: Spread 1/2 the batter in the prepared baking dish. Spoon cheese filling in small spoonfuls on top. Carefully spread remaining batter on top. Place in oven for approximately 40 minutes until puffy and golden. Serve immediately with Blueberry sauce or syrup. Makes 6 servings.

Blueberry Sauce

1/2 cup sugar
4 teaspoons cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup water
1 1/2 cups fresh or frozen blueberries
2 tablespoons lemon juice

In a saucepan, stir together sugar, cornstarch, cinnamon and nutmeg. Gradually stir in water. Cook and stir until thickened, then cook 2 more minutes. Stir in blueberries and lemon juice. Makes 1 1/2 cups.