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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Cajun Deviled Eggs
Perfectly spicy Cajun deviled eggs, I gar-on-tee!
Simple Beef Short Ribs
This beef short ribs recipe was passed down to me from my mom and grandmother. The short ribs are braised for hours in a flavorful beer and beef broth and turn out delicious and tender every time.
White Chocolate and Walnut Pumpkin Bars
An easy-to-make pumpkin bar that has a dense, cake-like texture. It can be assembled relatively quickly, and tastes great with a cup of coffee! For best results, let the bars sit until the next day-the flavors meld and the spices come through more.