This recipe for Grilled Pound Cake with Blueberries and Lemon Honey Whipped Cream contains affiliate/referral links. As an Amazon Associate, I earn from qualifying purchases.
Nothing screams summer like firing up the grill! This Grilled Pound Cake with Blueberries and Lemon Honey Whipped Cream, is a refreshing treat and the perfect way to finish off a backyard barbecue!
Scroll down for the recipe for Grilled Pound Cake with Blueberries and Lemon Honey Whipped Cream or PIN IT for later!
Summer is unofficially, officially here and there are so many fun and exciting things to look forward to! From adventurous road trips, to lazy days by the pool and low-key backyard barbecues featuring our favorite grilling recipes; summer is bursting with opportunities for a good time!
One of our favorite summertime activities is firing up the grill and I think it is safe to say we are all looking forward to being able to invite a few friends or family over for a laid-back Sunday afternoon.
These casual afternoons are not only fun, but relaxing. To keep things easy, I rely on my grill to do all of the work! Yes, in addition to cooking up our steaks, burgers and jalapeno poppers, the grill can cook up dessert too!
Strawberry Shortcake is usually my go to summer dessert, but I decided this year I wanted to change things up and take this summer classic to a whole new level. This pan grilled Pound Cake with Blueberries and Lemon Honey Whipped Cream is a delicious twist on that basic shortcake recipe.
It starts with a store-bought pound cake that is warmed on the grilled and is then dressed up with a simple, yet flavorful homemade lemon honey whipped cream and fresh blueberry compote. Dinner guests will swoon over this restaurant worthy dessert that is really a breeze to whip up… making it perfect for lazy summer days!
Helpful Tips and Information:
What pound cake recipe should I use for grilled pound cake?
To keep things easy and “no bake” I used store bought pound cake for this Grilled Pound Cake with Blueberries and Lemon Honey Whipped Cream. However, if you wanted to make homemade pound cake, my go to pound cake recipe is the Vanilla Bean Pound Cake recipe found in the Lick the Bowl Good: Classic Home-Style Desserts with a Twist Cookbook as featured here.
How to make whipped cream:
In a large bowl, using a hand-held mixer or stand mixer fitted with the whisk attachment, beat the heavy whipping cream, honey, lemon zest and juice until stiff peaks are formed. Serve whipped cream immediately or store in an air tight container for 2-3 days.
Tips for making homemade whipped cream:
To ensure successful set up of your whipped cream make sure your bowl and mixer attachments are cold. You can either pop your tools in the freezer or refrigerator for 10-15 minutes before mixing. Also, make sure all of your whipped cream ingredients are cold as well.
If you like this grilled pound cake with berries, then you’ll love these other summer dessert recipes:
Roasted Strawberry Shortcake Ice Cream Sundaes – Take your summer dessert recipe to the next level with these easy and elegant Roasted Strawberry Shortcake Ice Cream Sundaes!
Lemon Ricotta Cake with Blueberries – Looking for a light and lemony summer recipe? This Lemon Ricotta Cake with blueberries is an easy version of a classic Italian dessert!
Grilled Peach Sundaes with Sticky Sweet Caramel Sauce – Juicy fresh peaches are grilled to perfection and topped with ice cream, toasted pecans, buttery cookies whipped cream and a smoky caramel sauce.
- Grilled Pound Cake:
- 1 loaf store bought or homemade pound cake (thawed if frozen)
- 1/3 cup butter, melted
- Blueberry Compote:
- ¼ cup water
- 1/3 cup granulated sugar
- 2 cups blueberries (fresh or frozen)
- 1/8 teaspoon salt
- 2 lemons, juiced and zested
- Lemon Honey Whipped Cream:
- 1-pint heavy whipping cream
- ¼ cup honey
- 2 lemons, juiced and zested
- For grilled pound cake: Slice pound cake into ½-inch thick slices. Using a pastry
brush, lightly brush melted butter onto both sides of the sliced pound cake. Preheat grill to medium-high heat and place pound cake on grill. Grill pound cake for 2-3 minutes per side.
- For blueberry compote: In a small saucepan, whisk together water and sugar. Bring
the sugar water to a boil and boil for 1-2 minutes, or until the sugar is dissolved. Stir in the blueberries, salt, lemon juice and zest, and boil for 8-10 minutes or until the blueberries begin to burst and the sauce is thickened.
- For lemon honey whipped cream: In a large bowl, using a hand-held mixer or stand
mixer fitted with the whisk attachment, beat the heavy whipping cream, honey, lemon zest and juice until soft peaks are formed. Serve whipped cream immediately or store in an air tight container for 2-3 days.
- To serve: Serve grilled pound cake topped with 2-3 tablespoons blueberry compote
and a dollop of whipped cream.
*PLEASE SEE THE "HELPFUL TIPS AND INFORMATION" SECTION ABOVE FOR ADDITIONAL RECIPE NOTES.