Grilled Poundcake With Blackberries by Karen White
1 cup heavy whipping cream
4 cups blackberries
6 tablespoons honey, divided
juice of ½ lemon
1 teaspoon ground cinnamon, plus more for sprinkling
4 (1 inch) slices of pound cake
Prepare a hot fire in your grill. Whip the cream with an electric mixer or
a whisk until it holds medium peaks, about 5 to 7 minutes. Set aside.
In a heavy saucepan that can be used on the grill or on a grill side
burner, combine the blackberries, 4 tablespoons honey, lemon juice, and
Set the saucepan over the heat and stir to blend, cooking until the
mixture begins to bubble.
At the same time, grill the pound cake slices for about 3 to 4 minutes per
side until they get good grill marks.
Stir 2 tablespoons of the remaining honey into the whipped cream with a
To serve, set a slice of grilled pound cake on each plate. Spoon the
warmed berries over the cake and top with the honeyed whipped cream.
Sprinkle with cinnamon and serve.