Rating: 4.5 stars 4.3
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
10 mins
additional:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.

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  • 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.

Cook's Notes:

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

Nutrition Facts

259 calories; protein 5.1g; carbohydrates 43.2g; fat 8g; cholesterol 42.9mg; sodium 438.7mg. Full Nutrition
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