Grilled Pound Cake with Blueberry Compote
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
Yields
8
Directions
- 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.
- 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.
- Preheat grill, grill pan, or griddle on medium heat. Lightly grill.
- Grill sliced pound cake about 1-2 minutes per side or until grill marks form.
Ingredients
- 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