Pound cake is suspended in lemon pudding and is topped with blueberries and whipped cream.
Ingredients
- 0.5 cups blueberries , or more to taste
- 1 lemon , juiced
- 1 teaspoon white sugar
- 2 slices prepared pound cake , 3/4 inch thick
- 2 cups cold milk
- 1 package instant lemon pudding mix , 3 ounce
- 0.5 cups whipped cream , or to taste
Instructions
-
1
Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
-
2
Divide pound cake cubes into 4 small dessert dishes.
-
3
Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
-
4
Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.
Nutrition Facts
Per serving
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