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Grilled Pound Cake with Blueberry Compote

Grilled Pound Cake with Blueberry Compote

Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Yields: 8

  • 1 (12 oz.) bag Fairhill Farms Frozen Blueberries, thawed
  • 1/2 tsp Lemon Zest
  • 1 cup Coburn Farms Heavy Whipping Cream
  • 2 tbsp Ginger Evans Granulated Sugar
  • 1/2 tsp Marcum Pure Vanilla Extract
  • 1 (10 oz.) Grissom’s Pound Cake, sliced about 1-inch thick
  1. Empty blueberries and their juices into a saucepan. Bring to a low boil and reduce to a simmer. Simmer berries for 15 minutes. Remove from heat and stir in lemon zest; set aside.
  2. Meanwhile, make whipped cream. In a large mixing bowl, add heavy whipping cream. Using a whisk or whisk attachment on an electric mixer, beat the cream until it begins to thicken. Sprinkle in the sugar and continue to whisk until whip cream thickens to desired consistency. Fold in vanilla extract.
  3. Preheat grill, grill pan, or griddle on medium heat. Lightly grill.
  4. Grill sliced pound cake about 1-2 minutes per side or until grill marks form.