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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.

I’m sharing my favorite way to serve up holiday dessert — and it’s super easy, too!

red white and blue berry pound cake kabob

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.

red white and blue berry pound cake kabob

red white and blue berry pound cake kabob

To make the whipped cream, beat 1 c. chilled heavy cream till thickened. Add 3 T. brown sugar and continue beating till stiff.

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!

red white and blue berry pound cake kabobs

Perfect Pound Cake
adapted from The Cake Bible

Ingredients:
3 eggs
3 T. whole milk
1 1/2 t. vanilla
1 1/2 c. flour
3/4 c. sugar
3/4 t. baking powder
1/4 t. salt
13 T. unsalted butter, softened

Instructions:
1. 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. In a medium bowl, lightly whisk the eggs. Add the milk and vanilla and whisk again to combine.

3. Combine the dry ingredients in a mixer bowl and beat on low for 30 seconds. Add all of the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 minute. Scrape down the sides.

4. Add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition. Scrape down the sides.

5. Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 55-65 minutes, or until a toothpick tests clean.

6. Cool cake in pan on a wire rack for 10 minutes. Remove from pan to cool completely.

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