Add the cottage cheese to a food processor and blend until smooth. Place the cream cheese, sugar, and 1 teaspoon of vanilla extract into the processor and blend again until smooth. Remove the cheese mixture from the processor and put into a bowl. Cover the bowl and put into the refrigerator to chill.
Mix the milk, oil, 1 1/2 teaspoons of vanilla extract, salt, and eggs. In a medium bowl, combine the flour and milk mixture, whisking until almost smooth. Cover the bowl and place the mixture in the refrigerator to chill for 2 hours.
Coat a 10-inch crepe pan or nonstick skillet with cooking spray and place over medium-high heat. Once hot, remove the skillet from the stovetop, and add 3 tablespoons of the milk-flour batter into pan. Tilt the pan until a thin layer of batter covers the skillet. Allow to cook for one minute.
Using a spatula, lift the edge of the crepe to check if the mixture has thoroughly cooked. If the crepe has a light brown underside and can be shaken loose from pan, it can be turned. Once turned, cook for an additional 30 seconds.
Set the crepe on a towel and allow it to cool. Continuing cooking the remaining batter using the same procedure. When stacking the crepes, place single sheets of wax paper or paper towels between them to prevent sticking.
Scoop 3 tablespoons of cheese mixture onto each crepe, placing it at the center. Form a rectangle-shaped blintz by folding all four sides of the crepe over the filling.
Coat a large nonstick skillet with cooking spray and place over medium heat. When hot, place 4 blintzes into the skillet with the seam sides facing down. Cook until light brown (about 2 minutes). Flip the blintzes and cook for 2 minutes longer. Cook all remaining blintzes following the same procedure. Top with blueberries and a light sprinkling of powdered sugar.
