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.