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| Lemon-Blueberry Dessert |
"Pound cake is suspended in lemon pudding and is topped with blueberries and whipped cream."
Ingredients :
- 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
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 30M |
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- 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.
Notes :
- Use plain or lemon-flavored pound cake, to your preference.
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