Blueberry Recipes


Red, White and Blueberry Pound Cake

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Red, White and Blueberry Pound Cake

Red, White and Blueberry Pound Cake

Red, White and Blueberry Pound Cake

Recipe: Red, White and Blueberry Pound Cake


  • 1 package (10-¾ ounces) frozen pound cake
  • Raspberry-Orange Sauce (recipe follows)
  • 1 container (8-ounces) whipped cream cheese
  • 3 tablespoons powdered sugar
  • 2 tablespoons orange juice
  • 1-½ cups fresh blueberries, divided
  • 1 cup sliced fresh strawberries


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

Number of servings (yield): 8

Red, White and Blueberry Pound Cake

Raspberry-Orange Sauce


  1. Stir together until smooth ¾ cup seedless raspberry jam and 6 tablespoons orange juice

Quick notes

Yield: about 1 cup




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