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PHILADELPHIA Blintz Cake
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PHILADELPHIA Blintz Cake

1 Hr(s)
15 Min(s) Prep
45 Min(s) Cook
Break out the PHILADELPHIA Cream Cheese and the cottage cheese to make this easy blueberry blintz cake.
What You Need
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12 servings
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
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Let's Make It
1
Heat oven to 350ºF.
2
Beat 1 egg, cream cheese, cottage cheese and 1/4 cup sugar with whisk until well blended.
3
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.
4
Bake 45 min. or until puffed and lightly browned.
Kitchen Tips
Tip 1
Size Wise
You'll know it's a special occasion when you get to enjoy a serving of this delicious cake!
Tip 2
Substitute
Prepare using apple pie filling.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 100mg
33%
Sodium 270mg
12%
Total Carbohydrates 35g
13%
Dietary Fibers 1g
4%
Sugars 23g
46%
Protein 7g
14%
Vitamin A
10%
Vitamin C
0%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* 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.
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