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Breakfast/brunch

PHILADELPHIA Blintz Cake

PHILADELPHIA Blintz Cake recipe
photo by:kraft
Delicious with a cup of very good hot tea.
posted by
tallchef13
on 3/21/2007
time
prep:
15 min
total:
1 hr
servings
total:
12 servings
Magazine Acquisition

What You Need

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.  CALUMET Baking Powder
1
cup  blueberry pie filling

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.

Kraft Kitchens Tips

Size-Wise
You'll know it's a special occasion when you get to enjoy a serving of this delicious cake!
Substitute
Prepare using apple pie filling.
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