Grilled Blueberry Shortcake

Cooking.Outdoors's picture

Jul. 07, 2014

Grilled Blueberry Shortcake - Perfect for the 4th of July or any day! Sweet grilled pound cake, drizzled with homemade blueberry sauce, fresh blueberries and topped with French Vanilla whipping cream. Grilled on the Camp Chef Somerset Outdoor Range!


Pound cake loaf 1 , sliced in 3/4 inch slices
Butter stick 1
Whipped cream 1 Cup (16 tbs) ((((French Vanilla Flavor))))
Fresh blueberries 1/2 Cup (8 tbs) ((((For garnish))))
Strawberry slices 6
For blueberry sauce
Fresh blueberries 2 Cup (32 tbs)
Sugar 1/2 Cup (8 tbs)
Freshly squeezed orange juice 1 Tablespoon
Vanilla extract 1 Teaspoon
Cornstarch 2 Tablespoon



1. Prepare the Camp chef outdoor range for cooking.


2. Heat a skillet. Put blueberries, sugar and orange juice. Cook until the blueberries are soft and have released the juices. At this point you could either mash the berries with a masher or leave them intact for texture.

3. Add vanilla extracta and cornstarch to the blueberry sauce. Put the sauce aside to cool and thicken.

4. Melt a stick of butter in a cast iron skillet. Dip both sides of pound cake slices in butter briefly and grill them on preheated grill.


5. Place a slice of grilled pound cake on a plate. Swirl around whipped cream on top. Drop in some fresh blueberries on the plate. Swirl some more whipped cream if you like.

6. Generously drizzle blueberry sauce over the top and then garnish with sliced strawberries.


7. Serve it immediately and enjoy.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 680Calories from Fat 380

 % Daily Value*

Total Fat 43 g66.2%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 245 mg10.21%

Total Carbohydrates 71 g23.7%

Dietary Fiber 3 g12%

Sugars 43 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet