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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: : -

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.

4 servings

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