Fresh Blueberries & Cream Cakes

Prep 10 min


Cook 20 min


Ready in 30 min


  • 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)


  1. 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.  

  2. 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). 

  3. In Classic Batter Bowl, combine cream cheese, powdered sugar and egg; whisk until smooth with Stainless Whisk. Using a level Medium Scoop, evenly divide cream cheese mixture into wells.  

  4. 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.  

  5. Bake 13-15 minutes or until edges of cakes are firm.  

  6. Remove pan from oven to Stackable Cooling Rack; cool 10 minutes. Using Mini Nylon Serving Spatula, loosen cakes from sides of pan and serve. 


  • 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 

Cook's Tips:

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. 

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