Griddled Pound Cake with Blueberry Compote

Directions

1. 1

   Prepare the compote. In a medium saucepot, add blueberries, lemon juice and zest, sugar, and salt. Heat on medium-low while whisking until blueberries start releasing liquid and the sugar is completely dissolved.

2. 2

   In a small cup or bowl, whisk together the cornstarch and water. This will create a slurry used to thicken up the compote.

3. 3

   Once the compote comes to a boil, add the cornstarch slurry, and whisk until thickened. Reduce heat to low and simmer for 5 minutes, stirring frequently.

4. 4

   Remove compote from the heat and set aside. Preheat griddle to medium-low heat and add butter. Once the butter is melted, add the pound cake slices and toast for 1 minute on each side. *

5. 5

   Remove the pound cake from the griddle and top with blueberry compote. Serve immediately with vanilla ice cream.