Recipe: Red, White and Blueberry Pound Cake (no bake)

RED, WHITE AND BLUEBERRY POUND CAKE




1 (10 3/4 ounce) package frozen pound cake
Raspberry-Orange Sauce (recipe follows)
1 (8 ounces) 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

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 THE 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
Makes about 1 cup

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

Makes 6-8 servings
Source: North American Blueberry Council