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Red White and Blueberry Pound Cake

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“I have not tried this recipe. I got it from Tops courtesy of US Highbush Blueberry Council.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 34 cup seedless raspberry jam
  • 6 tablespoons orange juice
  • 10 34 ounces frozen pound cake
  • 8 ounces whipped cream cheese
  • 3 tablespoons confectioners' sugar
  • 2 tablespoons orange juice
  • 1 12 cups fresh blueberries
  • 1 cup strawberry, sliced

Directions

  1. Raspberry Orange Sauce:.
  2. In a small bowl, mix together raspberry jam and 6 tablespoons orange juice until smooth. Set aside.
  3. 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 Raspberry Orange Sauce; let stand 10-15 minutes so that the cake absorbs the sauce.
  4. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended.
  5. To assemble cake:.
  6. 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.
  7. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with remaining Raspberry Orange Sauce.
  8. Refrigerate any leftovers.

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