Blueberry Pound Cake Crisp Recipe

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Blueberry Pound Cake Crisp
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  1. Make the filling: In a bowl, toss the blueberries with the lemon juice, sugar and cornstarch and let stand for 10 minutes.
  2. Meanwhile, Make the topping: Preheat the oven to 375°. Spread the pound cake cubes on a baking sheet and toast in the oven for 10 minutes. Let cool, then toss the cubes with the butter, sugar and lemon zest.
  3. Spread the filling in a 9-by-13-inch baking dish. Arrange the pound cake cubes on top. Cover the dish lightly with foil and bake in the center of the oven for 30 minutes, until the fruit is beginning to bubble. Remove the foil and bake for 20 minutes longer, until the fruit is bubbling and the topping is golden and crisp. Let cool for 1 hour before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 240.12 Kcal (1005 kJ)
Calories from fat 77.64 Kcal
% Daily Value*
Total Fat 8.63g 13%
Cholesterol 22.9mg 8%
Sodium 3.39mg 0%
Potassium 137.79mg 3%
Total Carbs 40.9g 14%
Sugars 31.82g 127%
Dietary Fiber 3.42g 14%
Protein 1.81g 4%
Vitamin C 18.5mg 31%
Vitamin A 0.1mg 4%
Calcium 13.2mg 1%
Amount Per 100 g
Calories 118.79 Kcal (497 kJ)
Calories from fat 38.41 Kcal
% Daily Value*
Total Fat 4.27g 13%
Cholesterol 11.33mg 8%
Sodium 1.68mg 0%
Potassium 68.17mg 3%
Total Carbs 20.23g 14%
Sugars 15.74g 127%
Dietary Fiber 1.69g 14%
Protein 0.89g 4%
Vitamin C 9.1mg 31%
Vitamin A 0.1mg 4%
Calcium 6.5mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.8
  • 7

Good Points

  • saturated fat free,
  • sodium free,
  • low cholesterol

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