Blueberry Recipes

2 1/4 cups fresh Gingerich Farms blueberries, divided
1/3 cup plus 1 tbsp sugar, divided
1 tbsp cornstarch
Pinch salt
1/2 cup whipped cream cheese (from 8 oz container)
2 drops red food coloring
1 drop yellow food coloring
1 loaf (10 3/4 oz) frozen pound cake, thawed
2 tsp confectioners sugar
2 tsp unsweetened cocoa powder
4" bat cookie cutter
1/2" half-moon cookie cutter

To prepare sauce: In a medium saucepan over high heat, bring 1/2 cup water to a boil. Add 2 cups of the blueberries; return to a boil. Cook until liquid is released from fruit, about 2 minutes. Meanwhile, combine 1/3 cup of sugar, the cornstarch and salt. Add to cooked blueberries, stirring constantly until sauce thickens, about 1 minute. Spoon into a medium bowl; cover and refrigerate until cold, about 2 hours. To prepare cream cheese: In a small bowl stir together cream cheese, the remaining 1 tablespoon sugar, and red and yellow food coloring to make orange-colored cream cheese; set aside.
To assemble: Using a serrated knife, cut a thin layer off the top and bottom of pound cake. Cut pound cake into 4 (1/2" thick) horizontal slices. Working with 1 slice at a time, use a 4" bat cookie cutter to cut out 2 bats. From the same slice, use a 1/2" half-moon cutter to cut out 4 half moons. Repeat with remaining pound cake. Carefully spread 4 bats and 8 moons with cream cheese mixture. Arrange the remaining 1/4 cup blueberries in a single layer over cream cheese, dividing evenly and pressing lightly. Cover with remaining bat and moon shapes, forming sandwiches. Combine confectioners sugar and cocoa in a cup; using a fine mesh strainer, lightly sprinkle over bat and moon sandwiches. Divide blueberry sauce among 4 serving plates; spread to form a sky background. Arrange 1 bat and 2 moons on each plate; enjoy! Serves 4. Submitted by North American Blueberry Council