Red, White and Blueberry Pound Cake
Courtesy of US Highbush Blueberry Council 6 Servings • 15 Min. Prep Time • 15 Min. Marinate Time • An elegant, but easy to assemble holiday dessert.Ingredients |
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1 pkg. (10 3/4 oz.) frozen pound cake |
8 oz. whipped cream cheese |
3 Tbsp. confectioners' sugar |
2 Tbsp. orange juice |
1 1/2 c. fresh blueberries |
1 c. strawberries, sliced |
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Raspberry-Orange Sauce: |
3/4 c. seedless raspberry jam |
6 Tbsp. orange juice |
Directions:
1. In a small bowl, mix together raspberry jam and 6 Tbsp. orange juice until smooth. Set aside.
2. 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 Tbsp. Raspberry-Orange Sauce; let stand 10 to 15 min. so that the cake absorbs the sauce.
3. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended.
4. 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 Tbsp. Raspberry-Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut-side down; spread with remaining cream cheese mixture.
5. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with remaining Raspberry-Orange Sauce.
6. Refrigerate any leftovers.