Ingredients
4
4 servings
- •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
Instructions
- Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
- Divide pound cake cubes into 4 small dessert dishes.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 259
- Carbohydrate: 43g
- Fat: 8g
- Fiber: 1g
- Protein: 5g
- Sugar: 15g
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