Pound Cake Squares With Berries Recipes

GRILLED POUND CAKE WITH BERRIES

Steps:

• In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside. , In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and zest; beat until soft peaks form. Cover and refrigerate until serving., Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream.

BERRY POUND CAKE RECIPE

Steps:

• Preheat oven to 350 degrees
• In a bowl, combine flour, baking soda, cinnamon, salt; set aside
• In a large bowl, cream butter and sugar together
• Add eggs one at a time, mixing in between
• Add vanilla extract
• Add 1/4 cup of yogurt and some of the flour mixture into the large bowl.
• Repeat with all of the yogurt and flour mixture.
• Combine.
• Pour into a prepared bundt pan.
• Top with Lingonberry Jam.
• With a butter knife, swirl the jam throughout the batter.
• Cook for 35-40 minutes or until a toothpick comes out clean.
• Cool on a cooling rack before removing the cake from the pan.
• Serve your Berry Pound Cake with fresh strawberries and blueberries.
• For an added sweetness, top the Berry Pound Cake whipped cream.

POUND CAKE SQUARES WITH BERRIES

Steps:

• Bake each pound cake in a loaf pan according to package directions. Allow to cool. Using a large serrated knife, trim crust off all sides of cake to make an even rectangle. Slice the rectangle in half lengthwise, then cut each piece in half lengthwise. Cut each long section crosswise three times to make 16 small squares. Repeat with second loaf.
• Using a small serrated knife, cut a square from the center of each cube, leaving a 1/2-inch wall around the edges. Remove the cut sections carefully, making sure to leave enough cake on the bottom to hold the filling.
• Place the squares on an unlined baking sheet. Brush the upper edges of the cake squares with the melted butter using a pastry brush. Place under broiler for a few minutes until lightly toasted, making sure to watch closely - the squares brown quickly. Remove from oven and let cool.
• These can be made up to 2 days ahead. If storing, pound cake squares can be transferred to airtight containers or placed closely together on a baking sheet and covered with plastic wrap, and stored in the refrigerator.
• Place the whipping cream in the bowl of an electric mixer and whip until soft peaks form. Add the sugar slowly and whip until slightly stiff. Place a spoonful of whipped cream on each square, topped with sliced and whole berries, and serve.

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
• Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
• In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
• Pour batter into the prepared pan.
• Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

BLUEBERRY SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.
• Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
• Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
• Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
• Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.

CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325°F.
• Spray a bundt pan or tube pan with non-stick cooking spray.
• In a medium-sized mixing bowl, cream the butter and the cream cheese with sugar.
• Mix in the salt, vanilla, and almond extract.
• Add in the eggs, one at a time while mixing.
• Sift in the cake flour and mix or stir until just incorporated.
• Bake for 1 ½ hours, and then remove cake from oven and place on a wire cooling rack for 20 minutes. Then invert the pan and remove the cake to a serving plate.

LOW-FAT BERRY SQUARES

Steps:

• Arrange cake slices on bottom of 13x9-inch dish, cutting to fit if necessary; drizzle with juice. Top with berries.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spoon over berries; cover with remaining COOL WHIP.
• Refrigerate 1 hour.

"POUND A BERRIES N SQUARES" SO SIMPLE

Steps:

• In Bottom of 9X13" dish, arrange sliced pound cake, cutting to fit the pan. Drizzle with orange juice.
• Top with berries, and sprinkle with the sugar.
• In med bowl, pour in milk add dry pudding mix. Beat with wire whisk, 2 min. Gently fold in only 1 cup of Cool whip.
• Spread pudding mixture over berries. Top with remaining cool whip. CHILL at least 1 hr before serving. Cut into squares and serve. Makes 15 servings, 1 square each.