Lemon-Blueberry Dessert

This recipe calls for pound cake to be suspended in lemon pudding and then topped with blueberries and whipped cream.

Preparation time

  • Prep 10 m
  • Ready In 30 m


  • 1/2 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
  • 1/2 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.

Source: allrecipes.com