Griddled Pound Cake with Blueberry Compote

Serves 6-8

Time: 30 minutes

Difficulty: Easy

Ingredients

• 2 blueberry pound cakes, cut into 1-inch slices
• 1 pound frozen blueberries
• 1 cup sugar
• 1 lemon, juiced and zested
• 1 pinch salt
• 2 tablespoons corn starch
• 2 tablespoons water
• ¼ cup unsalted butter
• Vanilla ice cream, for serving

Directions

1. Prepare the compote. In a medium saucepot, add blueberries, lemon juice and zest, sugar, and salt. Heat on medium-low while whisking until blueberries start releasing liquid and the sugar is completely dissolved.
2. In a small cup or bowl, whisk together the cornstarch and water. This will create a slurry used to thicken up the compote.
3. Once the compote comes to a boil, add the cornstarch slurry, and whisk until thickened. Reduce heat to low and simmer for 5 minutes, stirring frequently.
4. Remove compote from the heat and set aside. Preheat griddle to medium-low heat and add butter. Once the butter is melted, add the pound cake slices and toast for 1 minute on each side. *
5. Remove the pound cake from the griddle and top with blueberry compote. Serve immediately with vanilla ice cream.

*Take care while toasting the pound cake. Due to the high sugar content, it will easily burn.