Blueberry Pound Cake Crisp

Name: Blueberry Pound Cake Crisp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 6 blueberries, 3 pounds; 2 Tbsps cornstarch; 2 Tbsps fresh lemon juice; 1 teaspoon finely grated lemon zest; 1 plain pound cake cut into 1-inch cubes (about 12 ounces); 59 milliliters sugar; 177 milliliters sugar; 6 Tbsps unsalted butter, melted

Blueberry Pound Cake Crisp might be just the dessert you are searching for. This recipe makes 8 servings with 290 calories, 2g of protein, and 10g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have blueberries, sugar, butter, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Make the filling: In a bowl, toss the blueberries with the lemon juice, sugar and cornstarch and let stand for 10 minutes.

Ingredients you will need

Blueberries

Lemon Juice

Corn Starch

Sugar

Equipment you will use

Bowl

Meanwhile, Make the topping: Preheat the oven to 37

Equipment you will use

Oven

Spread the pound cake cubes on a baking sheet and toast in the oven for 10 minutes.

Ingredients you will need

Pound Cake

Spread

Toast

Equipment you will use

Baking Sheet

Oven

Let cool, then toss the cubes with the butter, sugar and lemon zest.

Ingredients you will need

Lemon Zest

Butter

Sugar

Spread the filling in a 9-by-13-inch baking dish. Arrange the pound cake cubes on top. Cover the dish lightly with foil and bake in the center of the oven for 30 minutes, until the fruit is beginning to bubble.

Ingredients you will need

Pound Cake

Spread

Fruit

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Remove the foil and bake for 20 minutes longer, until the fruit is bubbling and the topping is golden and crisp.

Ingredients you will need

Fruit

Equipment you will use

Oven

Aluminum Foil

Let cool for 1 hour before serving.

Equipment

Ingredients

Servings:

blueberries, 3 pounds 2Tbsps

cornstarch 2Tbsps

fresh lemon juice 1teaspoon

finely grated lemon zest 1

plain pound cake cut into 1-inch cubes (about 12 ounces)59milliliters

sugar 177milliliters

sugar 6Tbsps

unsalted butter, melted

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Pound Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.