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Blueberry Shuffle
Chilled pound cake brushed with orange juice and layered with blueberry filling and sliced fruit makes a refreshing dessert for any season.
Quick Facts
Prep Time: 20 minutes
Chill Time: 2 hours to overnight
Yield: 10 servings
Ingredients
- 3 tablespoons Argo® Corn Starch
- 2/3 cup sugar
- 5 cups fresh OR thawed frozen blueberries, divided (about 3 pints)
- 1 cup orange juice, divided
- 2 nectarines OR large bananas, sliced
- 1 pound cake, cut into 1/2-inch thick slices (about 12)
- 1 cup heavy whipping cream, whipped OR 2 cups whipped topping
Directions
- Combine sugar and corn starch in a 2-quart saucepan. Add 1-1/2 cups blueberries; crush with back of spoon. Add 3/4 cup orange juice. Stirring constantly, bring to a boil over medium heat and boil 1 minute.
- Stir in remaining blueberries. Press plastic wrap to surface of mixture. Chill.
Brush cake slices with remaining 1/4 cup orange juice; reserve 3 cake slices. Use remaining cake slices to line bottom and sides of 2-1/2-quart dessert dish.
Arrange half of the sliced nectarines in lined dish; spoon about half of the blueberry mixture over nectarines. Top with remaining cake, nectarines and blueberry mixture. Cover with plastic wrap; chill several hours or overnight.
Top each serving with whipped cream.
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