This is a great summer dessert and can be made ahead. With Berry season in full swing, it’s an ideal way to make the best of berries in peak season. You could easily substitute strawberries if that’s your preference. It slices beautifully and the syrupy fruity filling is sooo good!
for pound cake:
- 1 1⁄2 cups all-purpose flour
- 1⁄4 tsp. baking soda
- 1⁄4 tsp. salt
- 1 1/2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 1⁄2 tsp. vanilla extract
- 1⁄4 tsp. almond extract (optional)
- 2 eggs, at room temperature
- 1⁄2 cup sour cream, at room
for blueberry layers:
- 1 8-by-4-inch (20-by-10-cm) pound cake
- 2 pints favorite vanilla ice cream or other favorite flavor ( I used Blue Bell Blackberry cobbler)
- 1 cup whipping heavy cream
- 4 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1/4 cup sugar
- 2 teaspoons cornstarch
- fresh blueberries and/or blackberries for serving
- fresh mint sprigs, for garnish
for ice cream layer and cake assembly:
Heat the blueberries, sugar and cornstarch in a small sauce pan on medium heat, and bring to a boil for a few minutes until berries begin to break a pet and the sauce begins to thicken. Allow to cool completely and refrigerate if desired. Line the bottom and sides of your 8-by-4-inch loaf pan with plastic wrap allowing it to overhang around the edges by a couple of inches.
Using a serrated knife, slice the cake horizontally along the center of the cake so you have two halves.
Scoop the ice cream and cooled blueberry mixture in a large bowl into a large, wide bowl, integrating blueberries into ice cream until incorporated and ice cream is softened.
To assemble the cake, spoon half of the ice cream mixture into the prepared loaf pan and smooth in an even layer. Top the ice cream with a layer of pound cake, using bottom layer first. Spoon the remaining ice cream into the pan and spread evenly over the first cake layer and place the top layer of the cake on top. Cover the pan with plastic wrap and freeze until firm, at least 4 hours and up to 2 days.
In a large mixing bowl with whisk attachment, combine the cream, confectioners’ sugar and vanilla. Whisk until stiff peaks form, 1 to 2 minutes. Refrigerate until ready to use.
When ready to serve cake, remove from the freezer and, use the overhanging plastic wrap to help remove the cake from the pan, invert the cake onto a serving platter. Remove the plastic wrap. Using an offset spatula, spread the whipped cream over the top of cake, then scatter the berries on top of the whipped cream and sprigs if fresh mint if using. Slice and serve immediately. Enjoy!