Glazed Pound Cake with Blueberry Sauce

Combine honey, cinnamon and nutmeg in a small microwave safe bowl and set aside.

Combine blueberries, sugar and lemon zest in a sauce pan over medium low heat. Stir occasionally and gently mash berries with back of spoon. I like to leave about half of the berries whole. Cook for approximately 30 minutes until the sauce reaches the desired texture. Set aside to cool for 15 minutes. It will thicken slightly.

Whip the cream and sugar together with a hand mixer or stand mixer until stiff peaks form. Do not over beat! You could end up with lumpy butter! If desired add some vanilla extract, rum or Grand Marnier for an extra delicious whipped cream. I use a stand mixer and will put the metal mixing bowl and whisk attachment in the freezer for about 10 minutes before whipping.

Heat honey mixture in the microwave for 20 seconds. Brush honey mixture over slices of pound cake. Bake cake slices in a 350F oven for 5-10 minutes or just until warmed though.

Plate pound cake and spoon blueberry sauce over top. Add a generous amount of whip cream and serve!!

This delicious dessert can be made with any combination of fruit, as well as any combination of honey/spice mixture you like. Be creative and enjoy!