Blueberry Recipes

1 pkg (10 3/4 oz) frozen pound cake
1 container (8 oz) whipped cream cheese
3 tbsp powdered sugar
2 tbsp orange juice
1 1/2 cups fresh Gingerich Farms blueberries, divided
1 cup sliced fresh strawberries
Raspberry-Orange Sauce

Slice frozen pound cake lengthwise in 3 layers; arrange in a single layer on a cookie sheet with top layer cut-side up. Pierce layers with fork. Spread each with 2 tablespoons Raspberry-Orange Sauce; let stand 15 minutes or until absorbed. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well-blended.
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 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. Decorate cake to resemble an American flag, using remaining blueberries and the strawberries. Serve with remaining Raspberry-Orange Sauce. Serves 6 - 8.

Raspberry-Orange Sauce: Stir together 3/4 cup seedless raspberry jam and 6 tablespoons orange juice, until smooth. Makes 1 cup. Submitted by North American Blueberry Council