Toasted Pound Cake With Blueberry Coulis Recipe by Paula Deen

Level: Easy

Time: 25 MINUTES

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  • 2 slices vanilla pound cake, 1-inch thick
  • 1 (4.4 oz) container blueberries
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 2 slices pineapple, 1/4 inch thick
  • 2/3 cup frozen whipped topping, thawed
  • 6 strawberries, sliced


1. Preheat oven to 350°.

2. Place cake slices on a baking sheet and bake for 10 minutes.

3 In a small saucepan, combine blueberries, sugar and 2 tablespoons water. Cook over medium heat for 3 minutes or until sauce reduces and thickens.

4. Place cake slices in serving dishes and top with blueberry sauce, pineapple, whipped topping and strawberries; serve immediately.

Toasted Pound Cake With Blueberry Coulis


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