- 2 pkg (each 454 g) pressed nonfat cottage cheese
- 2 cups (500 mL) buttermilk
- Pinch salt
- 1 cup (250 mL) granulated sugar
- 1/2 cup (125 mL) all-purpose flour
- 2 tsp (10 mL) finely grated orange rind
- 1 tsp (5 mL) vanilla extract
- 1/2 tsp (2 mL) cinnamon
- 1/4 tsp (1 mL) nutmeg
- 3 eggs
- Blueberry Topping:
- 1 pkg (600 g) frozen wild blueberries
- 1/4 cup (60 mL) granulated sugar
- 2 tbsp (30 mL) cornstarch
Grease 9-inch/23 cm springform pan; line bottom with parchment paper and wrap outside with foil.
In blender (in 2 batches, if necessary), blend together cottage cheese, buttermilk and salt until smooth and creamy; pour into large bowl. Whisk in sugar, flour, orange rind, vanilla, cinnamon and nutmeg until sugar is completely dissolved; one at a time, whisk in eggs.
Scrape into prepared pan; bake in centre of 325°F/160°C oven until lightly set in centre, 60 to 70 minutes. Transfer to rack and run moistened knife around edge; let cool completely in pan on rack. Remove pan side.
Blueberry Topping: Meanwhile, in saucepan over medium-high heat, bring blueberries and sugar to boil, stirring often; reduce heat to medium and simmer until blueberries have softened and released their juices.
Stir cornstarch with 2 tbsp/30 mL water until smooth; stirring blueberry mixture, pour cornstarch mixture into pan. Simmer for 30 seconds, stirring; remove from heat and let cool.
Through fine sieve over bowl, press half of the blueberry mixture, discarding solids; stir into remaining blueberry mixture. Let cool.
Spread Blueberry Topping over top of cake. Refrigerate until firm, at least 4 hours, or for up to 1 day.
Makes 12 servings.