Red, White and Blueberry Pound Cake

1 pkg (10-3/4 ounces) frozen pound cake
Raspberry-Orange Sauce (recipe follows)
1 container (8-ounces) whipped cream cheese
3 tablespoons powdered sugar
2 tablespoons orange juice
1-1/2 cups fresh Michigan blueberries, divided
1 cup sliced fresh Michigan strawberries

Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread each with 2 tablespoons of the Raspberry-Orange Sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce.

Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended. To assemble cake:Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the Michigan blueberries evenly over cream cheese. Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut side down; spread with remaining cream cheese mixture. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with remaining Raspberry-Orange Sauce. Raspberry-Orange Sauce: Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice.