Blintz Casserole

Blintz Casserole
Batter:
1/2 lb. butter, softened (2 sticks)
1/2 cup sugar
2 eggs
1 cup sifted flour
3 tsp. baking powder
1/8 tsp. salt
1/4 cup milk
1 tsp. vanilla

Filling:
1 (16-oz.) container ricotta cheese
2 eggs
3/4 cup sugar
1/8 tsp. salt
4 tbsp. lemon juice
8 oz. cream cheese, softened

Cream the butter, sugar, vanilla, eggs and milk. In another bowl, blend together ingredients for filling. Place half of batter in a greased 9 x 13-inch pan, spread evenly. Gently top with all of the filling, spreading evenly. Cover the filling with remainder of the batter. Bake at 300° degrees for 1 1/2 hours.
It is hard to cover the filling evenly without either dropping by teaspoonfuls or filling a pastry bag and piping it on, but do not attempt to spread or smooth it out once on top of the filling, it will bake up just fine. Excellent for brunch garnished with powdered sugar and fresh berries (strawberries and blueberries)

Alexis Yeager via my sister Sarah