Lemon-Blueberry Dessert

Lemon-Blueberry Dessert

by Ellen Green 1 year ago
4.3 (9)
258.8 kcal
43.2 g carbs
Description

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
Directions
  1. 1. Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
  2. 2. Divide pound cake cubes into 4 small dessert dishes.
  3. 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. 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
serving: 4 servings
calories: 258.8 kcal
carbohydrates: 43.2 g
protein: 5.1 g
saturated fat: 5.3 g
cholesterol: 42.9 mg
sodium: 438.7 mg
fiber: 0.6 g
sugar: 15.2 g