Red, White and Blueberry Pound Cake

Red, White and Blueberry Pound Cake

Courtesy of US Highbush Blueberry Council 6 Servings • 15 Min. Prep Time • 15 Min. Marinate Time • An elegant, but easy to assemble holiday dessert.


1 pkg. (10 3/4 oz.) frozen pound cake
8 oz. whipped cream cheese
3 Tbsp. confectioners' sugar
2 Tbsp. orange juice
1 1/2 c. fresh blueberries
1 c. strawberries, sliced

Raspberry-Orange Sauce:
3/4 c. seedless raspberry jam
6 Tbsp. orange juice


1. In a small bowl, mix together raspberry jam and 6 Tbsp. orange juice until smooth. Set aside.

2. 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 Tbsp. Raspberry-Orange Sauce; let stand 10 to 15 min. so that the cake absorbs the sauce.

3. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended.

4. 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 Tbsp. Raspberry-Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut-side down; spread with remaining cream cheese mixture.

5. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with remaining Raspberry-Orange Sauce.

6. Refrigerate any leftovers.

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