Grilled Pound Cake with Lemon Honey Whipped Cream and Blueberry Compote
 
 
Nothing screams summer like firing up the grill! This Grilled Pound Cake with Lemon Honey Whipped Cream and Blueberry Compote is a refreshing treat and the perfect way to finish off a backyard barbecue!
Author:
Recipe type: Dessert
Serves: 6-8 servings
Ingredients
  • Grilled Pound Cake:
  • 1 loaf store-bought pound cake (thawed if frozen)
  • ⅓ cup butter, melted
  • Lemon Honey Whipped Cream:
  • 1 pint heavy whipping cream
  • ¼ cup honey
  • 2 lemons, juiced and zested
  • Blueberry Compote:
  • ¼ cup water
  • ⅓ cup granulated sugar
  • 2 cups blueberries
  • 2 lemons, juiced and zested
  • ⅛ teaspoon salt
Instructions
  1. For grilled pound cake:
  2. Slice pound cake into ½-inch thick slices. Using a pastry brush, lightly brush melted butter onto both sides of the sliced pound cake. Preheat grill to high heat and place pound cake on grill. Grill pound cake for 2-3 minutes per side.
  3. For lemon honey whipped cream:
  4. In a large bowl, using a hand-held mixer or stand mixer fitted with the whisk attachment, beat the heavy whipping cream, honey, lemon zest, and juice until soft peaks are formed. Serve whipped cream immediately or store in an air-tight container for 2-3 days.
  5. For blueberry compote:
  6. In a small saucepan, whisk together water and sugar. Bring the sugar water to a boil and boil for 1-2 minutes, or until the sugar is dissolved. Stir in the blueberries, lemon juice, and zest, and boil for 8-10 minutes or until the blueberries begin to burst and the sauce is thickened.
  7. To serve:
  8. Serve grilled pound cake topped with 2-3 tablespoons blueberry compote and a dollop of whipped cream.
Recipe by SoFabFood at https://sofabfood.com/grilled-pound-cake/