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Red, White and Blueberry Pound Cake recipe

Red, White and Blueberry Pound Cake.

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

Recipe: Red, White and BlueberryPound Cake

Raspberry-Orange Sauce:3/4 cup seedless raspberry jam6 tablespoons orange juiceCake:1 (10 3/4-ounce) package frozen poundcake
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

  • For Raspberry Orange Sauce: Stir togetheruntil smooth the raspberry jam and orange juice. Set aside.
  • For Cake: Slice frozen pound cake lengthwisein three layers
  • Arrange in a single layer on a cookiesheet with top layer cut side up.
  • Pierce layers with fork tines.
  • Spread each with 2 tablespoons of theRaspberry-Orange Sauce.
  • Let stand 10 to 15 minutes so that thecake absorbs the sauce.
  • Meanwhile, in a bowl stir together creamcheese, sugar and orange juice until well blended.
  • To assemble cake: Place bottom layer ona serving plate.
  • Spread evenly with a third of the creamcheese mixture.
  • Arrange a third of the blueberries evenlyover cream cheese.
  • Drizzle about 1 tablespoon Raspberry-OrangeSauce 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 Americanflag using remaining blueberries and the strawberries.
  • Serve with remaining Raspberry-OrangeSauce.

    Makes 8 servings.

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

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