Ingredients
- 1-1⁄2 cups pound cake crumbs
- 1-1⁄2 cups prepared lemon curd
- 1-1⁄2 cups fresh blueberries
- 1 cup whipped cream
Instructions
- Into 2 shot glasses (each about 2-½ ounces), layer half of the cake crumbs, the lemon curd and the blueberries
- Top with a swirl of whipped cream
- Refrigerate until ready to serve