Fresh Blueberries & Cream Cakes
- 1 pkg (10.75 oz/ 304 g) frozen pound cake, thawed
- 1/4 cup (50 mL) sliced almonds
- 2 tbsp (30 mL) brown sugar
- 1 pkg (8 oz/250 g) cream cheese, softened
- 1/4 cup (50 mL) powdered sugar
- 1 egg
- 1/3 cup (75 mL) orange marmalade
- 1 container (6 oz) fresh blueberries (1 cup/250 mL)
Preheat oven to 375°F (190°C). Spray wells of Brownie Pan with nonstick cooking spray. Using Utility Knife, remove a very thin layer off crown of cake and place in Manual Food Processor. Add almonds and brown sugar; process until coarsely chopped. Carefully remove blade from processor bowl; set aside.
Remove ½ in. (1 cm) off one long side of cake; set aside for another use. On Cutting Board, cut cake crosswise into twelve ½ in./1 cm thick slices (each slice will measure about 2x2½ in./5x6 cm). Place one cake slice into each well of pan (see Cook’s Tip).
In (2-cup/500-mL) Easy Read Measuring Cup, microwave marmalade, uncovered, on HIGH 30 seconds. Add blueberries; lightly toss to coat with Small Mix ’N Scraper®. With a clean Medium Scoop, evenly divide berry mixture into wells. Sprinkle processed cake crumbs evenly over filling.
Bake 13-15 minutes or until edges of cakes are firm.
- 12 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 230, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 75 mg, Sodium 125 mg, Carbohydrate 26 g, Fiber 1 g, Protein 4 g
Trimming the crown and one long side of the pound cake allows the pieces to fit just right in the Brownie Pan. See step 2.