Appalachian Blueberry Pie - Apricot-Filled Blueberry Biscuits - Blueberry Baskets - Blueberry Cake - Blueberry Cornmeal Cake -
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Red, White and Blueberry Pound Cake
1 pkg (10 3/4 oz) frozen pound cake
1 container (8 oz) whipped cream cheese
3 tbsp powdered sugar
2 tbsp orange juice
1 1/2 cups fresh Gingerich Farms blueberries, divided
1 cup sliced fresh strawberries
Raspberry-Orange Sauce
Slice frozen pound cake lengthwise in 3 layers; arrange in a single layer on a cookie sheet with top layer cut-side up. Pierce layers with fork. Spread each with 2 tablespoons Raspberry-Orange Sauce; let stand 15 minutes or until absorbed. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well-blended.
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 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. Decorate cake to resemble an American flag, using remaining blueberries and the strawberries. Serve with remaining Raspberry-Orange Sauce. Serves 6 - 8.
Raspberry-Orange Sauce: Stir together 3/4 cup seedless raspberry jam and 6 tablespoons orange juice, until smooth. Makes 1 cup.
Submitted by North American Blueberry Council
1 pkg (10 3/4 oz) frozen pound cake
1 container (8 oz) whipped cream cheese
3 tbsp powdered sugar
2 tbsp orange juice
1 1/2 cups fresh Gingerich Farms blueberries, divided
1 cup sliced fresh strawberries
Raspberry-Orange Sauce
Slice frozen pound cake lengthwise in 3 layers; arrange in a single layer on a cookie sheet with top layer cut-side up. Pierce layers with fork. Spread each with 2 tablespoons Raspberry-Orange Sauce; let stand 15 minutes or until absorbed. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well-blended.
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 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. Decorate cake to resemble an American flag, using remaining blueberries and the strawberries. Serve with remaining Raspberry-Orange Sauce. Serves 6 - 8.
Raspberry-Orange Sauce: Stir together 3/4 cup seedless raspberry jam and 6 tablespoons orange juice, until smooth. Makes 1 cup.
Submitted by North American Blueberry Council