Donna Recipe ∘ Lemon-Blueberry Dessert

Pound cake is suspended in lemon pudding and is topped with blueberries and whipped cream.

Ingredients

• ½ cup blueberries, or more to taste
• 1 lemon, juiced
• 1 teaspoon white sugar
• 2 (3/4 inch thick) slices prepared pound cake, crusts trimmed and cut into 1/2-inch squares
• 2 cups cold milk
• 1 (3 ounce) package instant lemon pudding mix
• ½ cup whipped cream, or to taste

Cooking Directions

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

• calories258.8
• carbohydrateContent43.2 g
• cholesterolContent42.9 mg
• fatContent8 g
• fiberContent0.6 g
• proteinContent5.1 g
• saturatedFatContent5.3 g
• sodiumContent438.7 mg
• sugarContent15.2 g