YIELD: 4 servings
2¼ cups | frozen* or fresh blueberries, divided |
⅓ cup plus 1 Tbsp. sugar, divided | |
1 Tbsp | cornstarch |
pinch | salt |
½ cup | whipped cream cheese |
2 drops | red food coloring |
1 drop | yellow food coloring |
1 loaf (10¾ ounces) frozen pound cake, thawed | |
1 tsp. | confectioners sugar |
1 tsp. | unsweetened cocoa powder |
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In a medium saucepan, over high heat, bring ½ 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.
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Meanwhile, in a cup, combine ⅓ cup of the sugar, the cornstarch and salt. Add to blueberries, stirring constantly, until sauce thickens, about 1 minute. Spoon into a bowl; cover and chill.
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In a small bowl, stir together cream cheese, the remaining 1 Tbsp. sugar, and food colorings; set aside.
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Cut a thin layer off the top and bottom of the pound cake. Cut the pound cake into 4 thick horizontal slices. Working with 1 slice, use a 4-inch bat-shaped cookie cutter to cut out 2 bats. From the same slice, use a ½" half-moon shaped cutter to cut out 4 half moons. Repeat with the remaining cake slices.
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Carefully spread 4 bats and 8 moons with cream cheese mixture. Press the remaining ¼ cup blueberries into cream cheese, covering with remaining bat and moon shapes, forming sandwiches.
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In a cup, combine confectioners sugar and cocoa; through a strainer, lightly sprinkle over sandwiches. Spread blueberry sauce on 4 serving plates to form a “sky” background. Arrange 1 bat and two moons on each plate, serve.
* One (12-ounce) bag of frozen blueberries contains about 2¼ cups
Recipe and photo: U.S. Highbush Blueberry Council