Ingredients

• 0.5 cups blueberries , or more to taste
• 1 lemon , juiced
• 1 teaspoon white sugar
• 2 , 3/4 inch thick
• 2 cups cold milk
• 1 , 3 ounce
• 0.5 cups whipped cream , or to taste

Instructions

1. 1 Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
2. 2 Divide pound cake cubes into 4 small dessert dishes.
3. 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. 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 per serving