Blueberry Shuffle
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Chilled pound cake brushed with orange juice and layered with blueberry filling and sliced fruit makes a refreshing dessert for any season.

Category Other Desserts Serves 10 servings
Cooking Time 02:20 Kid Friendly Yes
 
Blueberry Shuffle
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Chilled pound cake brushed with orange juice and layered with blueberry filling and sliced fruit makes a refreshing dessert for any season.

Category Other Desserts
Serves 10 servings
Cooking Time 02:20
Kid Friendly Yes
 
 
 
Fleischmann's®
 
 
Ingredients
 
3 tablespoons Fleischmann's® 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
 
Instructions
 

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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