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" Ingredients  \u2022 4 thick slices store-bought lemon\u2013poppy seed pound cake \u2022 4 T (\u00BD stick) unsalted butter, melted \u2022 \u00BD pint blueberries \u2022 \u00BD pint raspberries \u2022 \u00BE cup cr\u00E8me fra\u00EEche Directions Prepare a medium fire in a charcoal grill or preheat a gas grill on medium. Arrange the pound cake in a single layer on a rimmed baking sheet and brush the slices on both sides with the butter. Oil the grill grate. Arrange the cake slices directly over the medium fire and grill, turning once, until grill marks appear on both sides and the slices are warmed through and toasted, 1 to 2 minutes per side.  To serve, place a slice of grilled cake on each dessert plate. Spoon the berries over the top, and add a dollop of cr\u00E8me fra\u00EEche. Serve immediately. Serves 4.  From Grill Every Day: 125 Fast-Track Recipes for Weeknights at the Grill by Diane Morgan, courtesy of Chronicle Books, chroniclebooks.com. "^^<http://www.w3.org/2001/XMLSchema#string>
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