Red White and Blueberry Pound Cake

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

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