Lemon-Blueberry Dessert recipe

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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

Nutrition Info

258.8 calories
carbohydrate: 43.2 g
cholesterol: 42.9 mg
fat: 8 g
fiber: 0.6 g
protein: 5.1 g
saturatedFat: 5.3 g
servingSize: -
sodium: 438.7 mg
sugar: 15.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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