Lemon-Blueberry Dessert


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

Prep Time:
10 mins
Additional Time:
20 mins
Total Time:
30 mins
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


  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.

Cook's Notes:

Use plain or lemon-flavored pound cake, to your preference.

Nutrition Facts (per serving)

259 Calories
8g Fat
43g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 259
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 27%
Cholesterol 43mg 14%
Sodium 439mg 19%
Total Carbohydrate 43g 16%
Dietary Fiber 1g 2%
Total Sugars 15g
Protein 5g
Vitamin C 7mg 36%
Calcium 151mg 12%
Iron 0mg 2%
Potassium 232mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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