Red, White, and Blueberry Pound Cake “Kabobs”!
Don’t you just love the way that Memorial Day and July 4th coincide with the arrival of summer’s berries? Strawberries, raspberries, and blueberries are basically made for patriotic-themed snacks and desserts. Simply skewer up your choice of berries with pound cake “croutons” and serve alongside a bowl of fresh brown sugar whipped cream. This makes for a beautiful presentation too, just right for a dessert buffet! To make the croutons, simply slice pound cake 1” thick and cut slices into 1” cubes. Bake at 350 on a parchment-lined baking sheet for 10-15 minutes, till golden brown around the edges. To make the whipped cream, beat 1 c. chilled heavy cream till thickened. Add 3 T. I’ve included a recipe for the best pound cake you’ve ever eaten, but you can use store-bought for equally fabulous results — it is summer, after all! whole milk
1 1/2 t. flour
3/4 c. salt
13 T. Preheat oven to 350. Grease an 8″ x 4″ x 2 1/2″ loaf pan, line the bottom with parchment paper, then grease again and flour. 2. Add the milk and vanilla and whisk again to combine. Add all of the butter and half the egg mixture. Increase to medium speed and beat for 1 minute. Scrape down the sides. 4. Scrape down the sides. 6. Cook cake in pan on a wire rack for 10 minutes. Remove from pan to cool completely.
