Lemon-Blueberry Dessert

Lemon-Blueberry Dessert

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Donna 2

"Pound cake is suspended in lemon pudding and is topped with blueberries and whipped cream."
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30 m servings 259 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  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.


  • Cook's Notes:
  • Use plain or lemon-flavored pound cake, to your preference.


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Quick, easy and yummy! I made 5 dessert cups, and they turned out really pretty. I ended up with left over pudding - as I just kind of eye-balled it to make sure the cake was topped with enough,...

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