Grilled Pound Cake with Lemon Cream and Blueberries

Name: Grilled Pound Cake with Lemon Cream and Blueberries
Prep time: 9 min
Cook time: 9 min
Total time: 9 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters blueberries; 118 milliliters heavy cream; 59 milliliters jarred lemon curd; 454 grams loaf pound cake (about , ends trimmed, cut into 8 slices; 1 Tbsp sugar

You can never have too many dessert recipes, so give Grilled Pound Cake with Lemon Cream and Blueberries a try. One serving contains 253 calories, 4g of protein, and 8g of fat. This recipe serves 8. Head to the store and pick up blueberries, sugar, lemon curd, and a few other things to make it today. It is a good option if you're following a gluten free diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 9 minutes.

Instructions

Preheat grill to medium. Using an electric mixer on high speed, beat cream and sugar until soft peaks form. Fold in lemon curd. Cover and chill.

Ingredients you will need

Lemon Curd

Cream

Sugar

Equipment you will use

Hand Mixer

Grill

Place cake slices on grate and grill until golden brown on one side, about 2 minutes. Watch carefully, as cake will toast quickly. With a heatproof spatula, carefully flip slices and grill until golden brown on second side, 1 to 2 minutes longer.

Ingredients you will need

Toast

Equipment you will use

Spatula

Grill

To serve, place a slice of grilled pound cake on a plate and top with a generous dollop of lemon cream and some blueberries. Repeat with remaining cake, cream and berries.

Ingredients you will need

Blueberries

Pound Cake

Berries

Cream

Lemon

Equipment

Hand Mixer

Grill

Spatula

Ingredients

Servings:

177milliliters

blueberries 118milliliters

heavy cream 59milliliters

jarred lemon curd 454grams

loaf pound cake (about , ends trimmed, cut into 8 slices 1Tbsp

sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks 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. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.