Grilled Ricotta Pound Cake with Blueberry Sauce
Grilled pound cake is a game-changer ~ it takes a simple ricotta loaf cake and turns it into a show stopping summer dessert!
Servings: 10 servings
Ingredients
for the pound cake
- 2 sticks unsalted butter
- 1 1/2 cups sugar
- 1 cup fresh whole milk ricotta cheese
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups all purpose flour
for the blueberry sauce
- 2 cups blueberries, frozen will work too.
- 2 Tbsp sugar
- 1 Tbsp lemon juice
for grilling
- 2 Tbsp butter, melted, for brushing
Instructions
to make the pound cake
- Preheat oven to 350F. Butter a standard 9x5 loaf pan and line with parchment paper for easier removal. Set aisde.
- Brown the butter in a saucepan by heating it up over medium heat until it is fully melted and the milk solids start to sink to the bottom and turn golden brown and fragrant. This will take a few minutes but watch it carefully so it doesn't burn. (Note: browning the butter adds a nice caramel-y flavor to this pound cake, but you can simply use melted butter if you prefer.)
- Set the browned butter aside to cool.
- In a large mixing bowl, combine the sugar, eggs, ricotta, vanilla extract, baking powder, salt, and the partially cooled brown butter. (you don't want the butter to be too hot or it will cook the eggs)
- Whisk together very well, until everything is combined.
- Fold in the flour just until everything is combined, don't over-mix.
- Pour the batter into your prepared loaf pan and spread it out so it's even.
- Bake for about 1 hour 30 minutes. This is a large, dense loaf cake so it does take a long time to bake, you may need a few minutes more than this. Gently tent the cake with aluminum foil towards the end of baking if you feel that it's getting too brown on top.
- Remove from the oven and allow to cool in the pan for about 10-15 minutes before carefully removing to a baking rack to completely cool. Set aside until ready to serve. (can be kept at room temperature for a day or so)
to make the blueberry sauce
- Add the blueberries, sugar, and lemon juice to a small saucepan.
- Cook over medium heat until the fruit is bubbling. Continue to cook for just a couple minutes (3-4 minutes) until some of the fruit has started to break down but some of the blueberries still remain whole. This will give you a looser sauce, if you want it to be thicker, you can continue to cook it to evaporate more of the liquid.
- Allow the hot sauce to cool a bit before transferring to a serving container. You can keep the sauce in the refrigerator until ready to serve and serve it either cool or warm.
to grill the pound cake slices on the stovetop (see notes below for charcoal grill instructions)
- Heat a cast iron grill pan over medium heat for a few minutes to allow the pan to heat up evenly.
- Slice your cooled pound cake into thick slices (about 3/4-1" thick). Brush each side lightly with melted butter.
- Place the pound cake slices on the heated grill pan and cook for about 2 minutes per side. Your stove and pan may vary slightly from mine, so make sure to check them early, you might need a bit less or more time, or to adjust your heat setting slightly.
- Remove the grilled pound cake slices from the pan and serve while still warm with blueberry sauce and vanilla ice cream.
Notes
Grilling instructions for a charcoal grill
- Preheat your grill to medium and oil the grates.
- Brush lightly with butter (optional), and grill for 1–2 minutes per side until toasted with grill marks.
- It’s perfect to do after your meal, when the grill’s cooling down but still warm.
Nutrition
Calories: 488 kcal · Carbohydrates: 57 g · Protein: 8 g · Fat: 26 g · Saturated Fat: 16 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 142 mg · Sodium: 188 mg · Potassium: 152 mg · Fiber: 1 g · Sugar: 36 g · Vitamin A: 869 IU · Vitamin C: 3 mg · Calcium: 92 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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