Grilled Pound Cake with Blueberry Compote Recipe from your local grocery store Save A Lot

Grilled Pound Cake with Blueberry Compote

Recipe Courtesy of Save A Lot Test Kitchen

Difficulty Easy
Serves 8
Prep Time 15 minutes
Cook Time 2 minutes
1 (12-oz.) bag Pickwell Farms frozen blueberries, thawed
½ tsp. lemon zest
1 cup Coburn Farms heavy whipping cream
2 Tbsp. Ginger Evans granulated sugar
½ tsp. Marcum 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
  3. continue to whisk until whip cream thickens to desired consistency. Fold in vanilla extract.
  4. Preheat grill, grill pan, or griddle on medium heat. Lightly grease grill.
  5. Grill sliced pound cake about 1-2 minutes per side or until grill marks form.
  6. Serve grilled pound cake with warm blueberry sauce and whipped cream.