Prep Time: 10 minutes
Refrigeration Time: 30 minutes
Servings: 12
INGREDIENTS
- Pound cake crumbs: 1-½ cups
- Prepared lemon curd: 1-½ cups
- Fresh blueberries: 1-½ cups
- Whipped cream: 1 cup
DIRECTIONS
- Into each of two 2-½ ounce glasses (like shot glasses), layer half of the cake crumbs, the lemon curd and the blueberries.
- Top with a swirl of whipped cream.
- Refrigerate until ready to serve.
