This Grilled Pound Cake with Mascarpone Cream and Blueberries is an easy dessert that’s perfect for summer. Slices of pound cake are lightly grilled and topped with mascarpone whipped cream and blueberries. Fast, fresh, and simple to prepare, this dish is ready in less than 20 minutes and is sure to be a crowd-pleaser!
Remember when I shared these Grilled Peaches with Cinnamon and Brown Sugar with you last week?
Well, I’ve been hooked on grilling foods ever since.
Now, you may say that I’m a “fake” griller, as I’ve been using my new grill pan, instead of an actual grill. But, the hubster is the grill master around here, so I just didn’t want to take that title away from him, know what I mean?
Well, it really comes down to that I just don’t want to use a grill. I’ll leave that to the hubster and stick with cooking indoors, please!
I may or may not have a few more grilled recipes coming your way, but until then, it’s time to talk about pound cake. It’s no secret that it’s one of my go-to desserts. From this Strawberry Pound Cake, to that Pumpkin Cheesecake Trifle, and this Berry Vanilla Pudding Pound Cake Trifle, I love it all.
But grilled pound cake? That takes my love for this dessert to a whole new level. I realize it’s not a new thing, but, it’s new for me, so now I get to share it with you! And if you’ve tried grilled pound cake before, then I think you might just share in my love for this special cake.
This Grilled Pound Cake with Mascarpone Cream and Blueberries is an easy dessert that’s perfect for summer. Slices of pound cake are lightly grilled and topped with mascarpone whipped cream and blueberries. Fast, fresh, and simple to prepare, this dish is ready in less than 20 minutes and is sure to be a crowd-pleaser!
Since I’m all about the easy recipes, I used Sara Lee frozen pound cake, as it’s my favorite kind. I’ve used it in several other recipes, and it never disappoints. It also serves as the perfect cake, with the light and airy texture.
To grill the pound cake, I sliced it into thick pieces and then lightly buttered each side. I placed the pound cake onto my grill pan (feel free to also use a regular grill!) and cooked it for about 2-3 minutes per side, or until the cake had light grill marks. Easy peasy, right?
Now, for that mascarpone cream! I first made this cream when I shared these Mini Blueberry Kiwi Tarts with you. Ever since I mad that, I’ve been hooked! You make this whipped cream the same way that you would the regular kind, except that you add in some mascarpone cheese. It gives the whipped cream a hint of flavor and tastes oh-so good. If you haven’t tried this yet, I think you will love it. It’s milder than cream cheese, but still has a touch of sweetness.
Once the pound cake is grilled and the whipped cream is made, it’s time to assemble the dessert. I used blueberry jam and fresh blueberries on top, just for extra flavor. It had a hint of sweetness to the cake and gives it the perfect summer touch!
So grab those ingredients and whip up this easy Grilled Pound Cake with Mascarpone Cream and Blueberries. I guarantee it will become a new favorite treat!
Looking for more easy desserts? I’ve got you covered!
- No-Bake Peanut Butter Cup Cheesecake
- Berry Vanilla Pudding Pound Cake Trifle
- Strawberry Cheesecake Mousse
P.S. Check out my very first E-CookBook, 30+ Twenty Minute Meals: From Breakfast to Desserts and Everything in Between, designed with you in mind!
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Yields 8 slices
This Grilled Pound Cake with Mascarpone Cream and Blueberries is an easy dessert that's perfect for summer. Slices of pound cake are lightly grilled and topped with mascarpone whipped cream and blueberries. Fast, fresh, and simple to prepare, this dish is ready in less than 20 minutes and is sure to be a crowd-pleaser!
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
- 1 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1 loaf pound cake (homemade or frozen), cut into 1 inch slices
- Enough softened, unsalted butter to coat both sides of each slice of pound cake (roughly 3-4 tablespoons)
- 1/2 cup blueberry jam
- Fresh blueberries
Instructions
- In a large bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract with a hand mixer or stand mixer with fitted paddle attachment until smooth and creamy.
- Add heavy cream and beat until soft peaks form. Refrigerate until ready to use.
- Heat grill pan (or gas grill) to medium heat.
- Lightly butter each side of pound cake slices.
- Place each slice onto grill and cook for about 2-3 minutes per side, or until grill marks form.
- Remove from pan. Repeat with rest of pound cake slices.
- To assemble, top each slice with a dollop of mascarpone cream, about 1 tablespoon of blueberry jam, and fresh blueberries.
- Serve immediately.
- Enjoy!
Cheyanne @ No Spoon Necessary says 
Gayle says 