Wild Blueberry King Cake
Recipe by Danielle Omar, MS, RDN.
For the Wild Blueberry King Cake
1 angel food cake, prepared
16 oz cream cheese, softened
½ cup confectioner’s sugar
2 cups frozen Wild Blueberries, thawed about 10 minutes
1 tsp orange extract
1 tsp vanilla extract
For the Glaze:
2 cups confectioner’s sugar
¼ cup half and half
Colored sugar (purple, yellow/gold and green)
In a mixer, cream the cream cheese until softened and creamy. Add the Wild Blueberries, extracts and sugar and blend well. Slice the angel food cake in half about ¼-inch from the top. Hollow out the inside of the bottom half of the cake, making about a 1-inch moat. Fill the moat with the cream cheese filling. Place the top half back on the cake. Make the glaze by stirring the half and half and the confectioner’s sugar until smooth. With a spoon, ladle the glaze onto the top of the cake. Immediately shake the colored sugars onto the cake in pie-shaped sections.
Wild Blue is Good for You!