Red, White and Blueberry Pound Cake Recipe

Red, White and Blueberry Pound Cake

Red, White and Blueberry Pound Cake

Red, White and Blueberry Pound Cake


1 package (10-3/4 ounces) frozen pound cake

Raspberry-Orange Sauce (recipe follows)

1 container (8-ounces) whipped cream cheese

3 Tbs powdered sugar

2 Tbs orange juice

1-1/2 cups fresh blueberries, divided

1 cup sliced fresh strawberries

Raspberry-Orange Sauce

Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice.

Makes about 1 cup


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.

Servings: 6

Source: U.S. Highbush Blueberry Council

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