Red White and Blueberry Pound Cake

Ingredients

• 1 package (10-¾ ounces) frozen pound cake
• Raspberry-Orange Sauce (recipe follows)
• 1 container (8-ounces) whipped cream cheese
• 3 tablespoons powdered sugar
• 2 tablespoons orange juice
• 1-½ cups fresh blueberries, divided
• 1 cup sliced fresh strawberries

Instructions

• Slice frozen pound cake lengthwise in three layers
• Arrange in a single layer on a cookie sheet with top layer cut side up
• Pierce layers with fork tines
• Spread each with 2 tablespoons of the Raspberry-Orange Sauce
• Let stand 10 to 15 minutes so that the cake absorbs the sauce
• Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended
• To assemble cake: Place bottom layer on a serving plate
• Spread evenly with a third of the cream cheese mixture
• Arrange a third of the blueberries evenly over cream cheese
• Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries
• Repeat with center slice of cake
• Place top layer cut side down
• Spread with remaining cream cheese mixture
• Decorate cake to resemble an American flag using remaining blueberries and the strawberries
• Serve with remaining Raspberry-Orange Sauce
• Number of servings (yield): 8

Raspberry-Orange Sauce

Instructions

Stir together until smooth ¾ cup seedless raspberry jam and 6 tablespoons orange juice

Quick notes

Yield: about 1 cup

Recipe courtesy of U.S. Highbush Blueberry Council