Recipe for Red, White And Blueberry Pound Cake from the Fourth Of July section.
Red, White and Blueberry Pound CakeYield: 8 portions 1 (10 3/4 ounce) frozen pound cake
1 (8 ounce) container whipped cream cheese
3 tablespoons confectioners' sugar
2 tablespoons orange juice
1 1/2 cups fresh blueberries, divided
1 cup sliced fresh strawberries
Raspberry-Orange Sauce 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. 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. Raspberry-Orange Sauce: Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice.
We hope you enjoy your freshly made Red, White And Blueberry Pound Cake. This recipe came from Fourth Of July's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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