Mini Sponge Cakes with Mandarin-Blueberry Filling and Whipped Cream

• 4 round mini sponge cakes
• 1 (11-ounce) can mandarin oranges in light syrup
• 1/2 cup blueberries
• 1 cup whipped cream or whipped topping

1. Spoon 2 teaspoons of syrup from mandarin orange can into each sponge cake.
2. Discard any remaining syrup.
3. In a small bowl, combine drained mandarin oranges and blueberries.
4. Spoon whipped cream sponge cakes.
5. Top with the fruit mixture and serve.

sponge cakes, mandarin oranges, blueberries, whipped cream

Taken from www.foodnetwork.com/recipes/robin-miller/mini-sponge-cakes-with-mandarin-blueberry-filling-and-whipped-cream-recipe.html (may not work)