On days as hot as the next few are supposed to be, I can appreciate a recipe that doesn’t require turning on the oven.
That’s what this Red, White and Blueberry Pound Cake from the Oregon Blueberry Commission does. You use a frozen pound cake (like the Sara Lee kind), and just cut it up in to layers. Easy, pretty, and tasty. You’ll be a hit the Fourth of July barbecue with this one.
Red, White and Blueberry Pound Cake
1 package (10-3/4 ounces) frozen pound cake
Raspberry-Orange Sauce (recipe follows)
1 container (8-ounces) whipped cream cheese
3 tablespoons powdered sugar
2 tablespoons orange juice
1-1/2 cups fresh blueberries, divided
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 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: Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice.