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Categorized | Bloomin' Summer, Featured, Recipes

Red, White and Blueberry pound cake

From the U.S. highbush blueberry council

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

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