Grilled Pound Cake with Mascarpone Cream and Blueberries

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!

Course Dessert

Cuisine American

Keyword blueberry recipe, pound cake recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings slices

Calories 395

Author Gayle

Ingredients

1 cup mascarpone cheese
¼ cup powdered sugar
1 teaspoon vanilla bean paste or vanilla extract
1½ cups heavy cream
1 loaf pound cake homemade or frozen, cut into 1 inch slices
3 tablespoons unsalted butter to coat both sides of each slice of pound cake
½ 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.

Nutrition