Red, White and Blueberry Pound Cake

Use of a ready-made pound cake makes this Fourth of July flag cake quick and easy to assemble.

Recipe Ingredients:

Raspberry-Orange Sauce:
3/4 cup seedless raspberry jam
6 tablespoons orange juice

Cake:
1 (10.75-ounce) package frozen pound cake
1 (8-ounce) container whipped cream cheese
3 tablespoons powdered sugar
2 tablespoons orange juice
1 1/2 cups fresh blueberries - divided use
1 cup sliced fresh strawberries

Cooking Directions:

1. For Raspberry Orange Sauce: Stir together until smooth the raspberry jam and orange juice. Set aside.
2. For Cake: Slice frozen pound cake lengthwise in three layers
3. Arrange in a single layer on a cookie sheet with top layer cut side up.
4. Pierce layers with fork tines.
5. Spread each with 2 tablespoons of the Raspberry-Orange Sauce.
6. Let stand 10 to 15 minutes so that the cake absorbs the sauce.
7. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended.
8. To assemble cake: Place bottom layer on a serving plate.
9. Spread evenly with a third of the cream cheese mixture.
10. Arrange a third of the blueberries evenly over cream cheese.
11. Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries.
12. Repeat with center slice of cake.
13. Place top layer cut side down.
14. Spread with remaining cream cheese mixture.
15. Decorate cake to resemble an American flag using remaining blueberries and the strawberries.
16. Serve with remaining Raspberry-Orange Sauce.

Makes 8 servings.

Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.