Easy Weeknight Meal: Taylor Mock's Wild Berry Compote

It doesn't get better than an easy sweet treat on the Blackstone Griddle. Taylor Mock shows you how to make a wild berry compote in a matter of minutes!

Griddled Pound Cake with Blueberry Compote recipe: https://blackstoneproducts.com/blogs/recipes/griddled-pound-cake-with-blueberry-compote

Ingredients
2 blueberry pound cakes, cut into 1-inch slices
1 pound frozen blueberries
1 cup sugar
1 lemon, juiced and zested
1 pinch salt
2 tablespoons corn starch
2 tablespoons water
¼ cup unsalted butter
Vanilla ice cream, for serving

Directions
1. Prepare the compote. In a medium saucepot, add blueberries, lemon juice and zest, sugar, and salt. Heat on medium-low while whisking until blueberries start releasing liquid and the sugar is completely dissolved.

2. In a small cup or bowl, whisk together the cornstarch and water. This will create a slurry used to thicken up the compote.

3. Once the compote comes to a boil, add the cornstarch slurry, and whisk until thickened. Reduce heat to low and simmer for 5 minutes, stirring frequently.

4. Remove compote from the heat and set aside. Preheat griddle to medium-low heat and add butter. Once the butter is melted, add the pound cake slices and toast for 1 minute on each side. *

5. Remove the pound cake from the griddle and top with blueberry compote. Serve immediately with vanilla ice cream.

Note: Take care while toasting the pound cake. Due to the high sugar content, it will easily burn.