In a microwave safe 2 qt bowl, add the blueberries, orange juice, sugar, and almond extract.

Microwave on full power for 7 minutes.

In a small bowl, combine the cornstarch and water. Stir until smooth and well combined.

Stir the cornstarch mixture into the blueberry mixture and microwave for 1 more minute. Allow sauce to cool. It is best if the sauce is make the day before and once cooled, kept in a refrigerator. Then reheat before serving on the blintz.

To make the blintz, combine all of the blintz ingredients in a blender and blend until smooth.

Heat an 8 inch non-stick skillet over medium heat. Add about a tsp of shortening to the pan. Allow it to melt and coat the pan.

Add 1/4 cup of the batter to the pan. Lift the pan and tilt it back and forth until batter spreads evenly in a circle.

When batter looks dull and dry, loosen the edge with a silicone spatula. Flip crepe over with a spatula and cook about 30 seconds or until light brown in areas. Continue with batter until all the blintz are made. Place blintz on a plate with wax paper in between.

Prepare the filling by adding cottage cheese, cream cheese, sour cream, sugar, and vanilla to a large bowl, blend for a few minutes with a hand mixer or stand mixer until well blended and fluffy.

Preheat oven to 350 degrees. Grease and 9 x 13 pan and a loaf pan with butter.

Place about 1 1/2 Tbsp of filling in the center of each blintz. Fold one edge over the filling, fold two sides inward and roll the blintz to seal in the filling (just like a burrito). Place in the prepared dishes.

Place in the oven and bake at 350 degrees for 30 minutes. Remove from oven and let sit 5 minutes before serving.

Top with prepared blueberry sauce that has been warmed and sweetened whipped cream.