US Highbush Blueberry Council

Instructions

1. In a medium saucepan, over high heat, bring ½ cup water to a boil
2. Add 2 cups of the blueberries
3. Return to a boil
4. Cook until liquid is released from fruit, about 2 minutes
5. Meanwhile, in a cup, combine ¹⁄₃ cup of the sugar, the cornstarch and salt
6. Add to blueberries, stirring constantly, until sauce thickens, about 1 minute
7. Spoon into a bowl
8. Cover and chill
9. In a small bowl, stir together cream cheese, the remaining 1 tablespoon sugar, and food coloring
10. Set aside
11. Cut a thin layer off the top and bottom of the pound cake
12. Cut the pound cake into 4 thick horizontal slices
13. Working with 1 slice, use a 4-inch bat-shaped cookie cutter to cut out 2 bats
14. From the same slice, use a ½ –inch half moon shaped cutter to cut our 4 half moons
15. Repeat with the remaining cake slices
16. Carefully spread 4 bats and 8 moons with cream cheese mixture
17. Press the remaining ¼ cup blueberries into creamcheese, covering with remaining bat and moon shapes, forming sandwiches
18. In a cup, combine confectioners sugar and cocoa
19. Through a strainer, lightly sprinkle over sandwiches
20. Spread blueberry sauce on 4 serving plates to form a “sky background”
21. Arrange 1 bat and two moons on each plate, serve