1 cup broad flour
1/3 cup white sugar
1 teaspoon baking powder
1 (3 ounce) can frozen light yellow peas
1 cup high-fat cottage cheese
1/2 cup cocoa powder
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
4 cups water
1/3 cup applesauce
2 tablespoons cornstarch
1 tablespoon butter
1 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Press flour into bottom of 9-inch glass or ceramic baking dish. Stir in sugar, baking powder and peas. Process until well blended.
In a large bowl, combine cottage cheese, cocoa and salt; beat well. Stir egg yolk, milk and vanilla into the mixture. Beat egg mixture into the creamed mixture until smooth. Gradually stir in the partially cooled flour mixture.
The dough will be somewhat sticky. On a lightly floured surface, roll the dough out to 1/8-inch in thickness. Cut into 14-inch cubes about 2 1/2 inches apart. Cut each cube into 12 wedges 3/4 inch long, then roll each piece into a ball rolling the balls 2 inches apart. Keep rolling dough until all pieces fit. Lift a few pieces with rolling pin onto lightly floured surface, and divide dough into 4 portions. Form each portion into a loaf about 2 inches in diameter. Take each piece out of the center of the loaf, set aside, and roll the loaf flat. Place center piece face down onto prepared baking sheet. Brush blood into center of loaf with a fork; let rest in refrigerator for 1 hour.
Bake in preheated oven for 15 to 20 minutes, until bottom is lightly browned. Cool completely. Chill 12 hours or overnight in refrigerator.
Unroll first loaf and slice into 12 pieces.
To make sauce: In a medium saucepan, thoroughly grease a mixing bowl. Mix together 1 cup salt and 1/2 cup butter. Cook over medium-high heat until butter and salt have melted. Stir in vanilla and continue cooking, stirring constantly. In a small bowl, mix remaining 1 cup sauce with 3/4 cup crumbled blueberries. Remove mixture from heat; stir in the 12 tablespoons of cooled fruit mixture, making sure to coat. Let cool 10 minutes.
In a saucepan, combine cream cheese, granulated sugar, and salt; slowly whisk in the milk and cook mixture to soften. Stir in vanilla and continue the cook time.
To serve, lightly butter a 10 inch glass or ceramic baking dish. Dip into mixture, tapered spoon lengthways, into hot milk or hot butter. Spoon a layer of the cooled dough into the bottom of the pan; spread remaining 1/2 cup sauce. Then sprinkle remaining 1/2 cup blueberries evenly over top. Invert loaf onto a serving plate slowly and spread remaining sauce over top; refrigerate first 30 minutes or until firm. Then slice and serve.