Grilled Blueberry Pound Cake with Warm Berry Sauce

My husband nearly flipped his lid when I told him to throw this poundcake on the grill.

“Grill it? Why would I do that? It’s already cooked!”

He’s right. But one taste of a warm, toasted slice of cake, covered in fresh berry sauce and slathered in vanilla bean ice cream changed his tune. It’s good stuff I tell you. You can even simplify and buy your pound cake at the store.

This was one of the best desserts of the summer. Slather it with vanilla bean ice cream and dig in.

Grilled Pound Cake with Warm Berry Sauce

Grilled Pound Cake with Warm Berry Sauce


Cook's note: You're only grilling for a minute or two on each side--just enough to get the lovely grill marks and warm, lightly toasted outside. You'll want to have the berry sauce and ice cream ready to serve immediately.

Blueberry Poundcake:

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups sugar

1 cup butter, softened

1 teaspoon lemon zest

4 eggs

1 teaspoon vanilla

1 pint fresh blueberries

1/2 cup flour

Simple Berry Sauce:

1/2 cup currant jelly (or any jelly you have laying around)

1/4 cup plus two tablespoons orange liqueur

2 cups sliced fresh strawberries

1 cup fresh blueberries

1 cup fresh raspberries


For the poundcake, preheat oven to 325. Sift 2 cups flour, baking powder and salt. In a mixing bowl, beat sugar, butter and zest until light and fluffy. Add eggs, one at a time, beating until light and fluffy after each addition. Beat in the vanilla. Add the flour mixture gradually and beat just until smooth.

Toss the blueberries with 1/2 cup flour in a bowl and fold the blueberry mixture into the batter. Spoon the batter into a buttered and sugared tube pan and bake for 75 minutes or until golden brown. Cook in the pan for 10 minutes then remove to a wire rack to cool completely.

For the sauce, heat the jelly and liqueur in a medium saucepan over medium-low heat, stirring until jelly is dissolved. Add the fruit and cook until heated through and slightly thickened, about 5 minutes, stirring occasionally. Remove from heat; mixture will thicken as it cools. (You can make this anytime and reheat when ready to serve.)

To serve, slice pound cake into individual portions and place on a medium-hot grill for 1-2 minutes per side, or until cake is lightly toasted and grill marks appear. Place in a bowl and drizzle with warm berry sauce. Serve with vanilla bean ice cream.

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