Blueberry Pound Cake Crisp – a delicious recipe with blueberries, lemon juice, sugar, cornstarch, cake, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make the filling: In a bowl, toss the blueberries with the lemon juice, sugar and cornstarch and let stand for 10 minutes.
2
Meanwhile, Make the topping: Preheat the oven to 375u00b0. Spread the pound cake cubes on a baking sheet and toast in the oven for 10 minutes. Let cool, then toss the cubes with the butter, sugar and lemon zest.
3
Spread the filling in a 9-by-13-inch baking dish. Arrange the pound cake cubes on top. Cover the dish lightly with foil and bake in the center of the oven for 30 minutes, until the fruit is beginning to bubble. Remove the foil and bake for 20 minutes longer, until the fruit is bubbling and the topping is golden and crisp. Let cool for 1 hour before serving.
461
kcal
Calories
17
g
Fat
79
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 blueberries, 3 pounds, 2 tablespoons fresh lemon juice, 3/4 cup sugar, 2 tablespoons cornstarch, and more.
Yes, Blueberry Pound Cake Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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