Blueberry Pound Cake Crisp

Blueberry Pound Cake Crisp
Photo by Lucy Schaeffer

Ingredients

  • 6 pint(s) blueberries
  • 6 tablespoon(s) unsalted butter
  • 2 tablespoon(s) fresh lemon juice
  • 2 tablespoon(s) cornstarch
  • 1 teaspoon(s) finely grated lemon zest
  • 0.25 cup(s) sugar
  • 1 plain pound cake ubes
  • + 1 more ingredients
    • 0.75 cup(s) sugar

Make the filling: In a bowl, toss the blueberries with the lemon juice, sugar and cornstarch and let stand for 10 minutes. Meanwhile, Make the topping: Preheat the oven to 375°. Spread the pound cake cubes on a baking sheet and toast in the oven for 10 minutes. Let cool, then toss the cubes with ...

View full recipe at Food & Wine

Comments

Variations on Blueberry Pound Cake Crisp

  • Blueberry Pound Cake Crisp
    • 2 tablespoons fresh lemon juice
    • 1 plain pound cake cut into 1-inch cubes (about 12 ounces)
    • 2 tablespoons cornstarch
    • +12 other ingredients


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