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Red, White and Blueberry Pound Cake
Courtesy of US Highbush Blueberry Council
Serve With:
Servings: 6
An elegant, but easy to assemble holiday dessert. Prep Time: 15 Min. Cook Time: n/a Marinate: 15 Min. What you need:
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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 Raspberry-Orange Sauce: + 3/4 c. seedless raspberry jam + 6 Tbsp. orange juice What to do:
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. |
