Paula Deen Toasted Pound Cake With Blueberry Coulis

Paula Deen toasted pound cake with blueberry coulis is a quick Southern dessert made with vanilla pound cake, fresh blueberries and whipped topping, ready in 20 minutes. This easy pound cake dessert fits a potluck, a church supper and a holiday table, since the cake bakes while the sauce simmers.

Cook the blueberries only until the sauce thickens and the berries just begin to burst, which takes about 3 minutes. Go longer and the coulis turns thick and jammy instead of spooning over the warm cake in glossy ribbons.

Paula bakes the pound cake slices on a sheet pan for 10 minutes, which dries the edges so they hold up under the warm sauce without turning soggy. She also tucks in a ring of fresh pineapple and sliced strawberries, so each plate gets sweet, tart and creamy bites together.

Paula Deen Toasted Pound Cake With Blueberry Coulis

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

220

kcal

Toasted slices of vanilla pound cake stay golden at the edges and tender in the middle under a spoonful of warm blueberry sauce. Whipped topping, pineapple and fresh strawberries finish each plate.

Ingredients

• 2 slices 1-inch thick vanilla pound cake
  

• 1 (4.4 oz) container blueberries
  

• 2 tablespoons sugar
  

• 2 tablespoons water
  

• 2 slices 1/4 inch thick pineapple
  

• 2/3 cup thawed frozen whipped topping
  

• 6 sliced strawberries
  

Directions

• Preheat the oven: Preheat your oven to 350°F so it is fully hot before the cake goes in. Then set out a baking sheet for the slices.
• Toast the pound cake: Place 2 slices of 1-inch thick vanilla pound cake on the baking sheet. Bake for 10 minutes, which dries the edges just enough to hold up under the sauce.
• Simmer the blueberry coulis: Combine the 4.4 oz container of blueberries, 2 tablespoons sugar and 2 tablespoons water in a small saucepan. Cook over medium heat for 3 minutes, until the sauce reduces and thickens.
• Plate the cake: Set the warm cake slices in serving dishes while the sauce is still hot. Then spoon the blueberry coulis over the top.
• Add the toppings: Lay the 2 slices of 1/4 inch thick pineapple alongside the cake and add 2/3 cup thawed frozen whipped topping. Finish with the 6 sliced strawberries and serve right away.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Nordic Ware half sheet pan, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries for the coulis?

Yes, frozen blueberries work fine here, and you can cook them straight from the freezer. Give the sauce an extra minute or two, since the frozen berries release more liquid as they thaw.

Can I make the blueberry coulis ahead of time?

You can cook the coulis a day ahead and keep it in a covered container in the fridge. Warm it gently in a saucepan before serving, because the sauce is best spooned warm over the toasted cake.

What kind of pound cake works best?

A sturdy vanilla pound cake from the bakery section or a homemade loaf both work well. Cut the slices a full inch thick, so they stay tender inside while the edges toast in the oven.

Can I toast the pound cake in a skillet or toaster?

A toaster oven or a buttered skillet over medium heat will brown the slices if your oven is busy. The sheet pan method is easiest for a crowd, since you can toast a whole batch at once.

Why did my blueberry sauce turn out too thick?

The sauce usually gets too thick when it simmers past the 3-minute mark and the water cooks off. Stir in a spoonful of water over low heat and it will loosen right back up.