Honey Butter Toasted Pound Cake with Blueberry Glaze

Since this is a MOMent Maker moment, I wanted to include my son’s opinions on what I should do with this Sara Lee Pound Cake sitting in my freezer. Truett’s most favorite fruit ever is the blueberry. We had just bought a bag of frozen blueberries at Walmart so when I asked, “What can we put on top of this pound cake Truett?”. He replied with “Blueberries!”

Since I wanted to change it up a bit, I decided to toast the pound cake. Now obviously this is a very decadent dessert thanks to the sugary, blueberry topping and something we’d consider a rare treat in our home but this was a special time, a Sunday where we were all together, which by itself is a rare moment with two older teens.

We had never tried to do this before and let me tell you, it was sooooooo good! Addicting y’all!!

It’s VERY easy to make and takes about 10 minutes; a great treat to keep on hand for unexpected company!

INGREDIENTS

1 Sara Lee Pound Cake
1/3 cup of honey
3 Tbls of melted butter

Blueberry Glaze Ingredients

1 cup sugar
2 tablespoons cornstarch
1 cup water
2 cups fresh or frozen blueberries

DIRECTIONS

I recommend making the glaze first so that it can cool. Combine sugar and cornstarch in a small saucepan and mix well. Gradually stir in water. Crush 1 cup blueberries & keep 1 cup whole; add to sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Continue to boil about 2-3 minutes. It will thicken as it sets and cool so don’t worry if it’s not thick. Cool blueberry glaze.

While your blueberry glaze is cooking, you can start on the toasted pound cake. Cut pound cake into 1″ thick slices. Melt 3 Tablespoons Butter & stir in 1/3 cup honey; mix well. Place the cake slice down and brush honey-butter mixture onto the pound cake (both sides) and toast until brown on both sides. It doesn’t take long at all.

Place pound cake slice(s) on plate and pour blueberry glaze over slices. Top with whipped cream!