Give me chocolate or give me blueberries—wasn’t that a famous quote? Perhaps not, but blueberries are among my favorite ingredients when it comes to creating desserts. I eat blueberries every day when they are in season, and I’m always thinking up ways to pair them with other ingredients. This recipe with grilled lemon–poppy seed pound cake is a winner. Make this dessert for a family dinner, make it for a big party, or make it for brunch—everyone loves it. In fact, grill extra slices and keep extra berries on hand, because there will be requests for seconds.
4 thick slices store-bought lemon–poppy seed pound cake
4 tablespoons (1/2 stick) unsalted butter melted
1/2 pint blueberries
1/2 pint raspberries
3/4 cup crème fraîche
Prepare a medium fire in a charcoal grill or preheat a gas grill on medium.
Arrange the pound cake in a single layer on a rimmed baking sheet and brush the slices on both sides with the butter.
Oil the grill grate. Arrange the cake slices directly over the medium fire and grill, turning once, until grill marks appear on both sides and the slices are warmed through and toasted, 1 to 2 minutes per side.
To serve, place a slice of grilled cake on each dessert plate. Spoon the berries over the top, and add a dollop of crème fraîche. Serve immediately.