These Blueberry Pound Cake Parfaits are an easy, no bake, semi-homemade summer time dessert that features fresh blueberry compote and delicious layers of pound cake and vanilla pudding.
Does anyone remember a show that used to come on the FoodNetwork called Semi-Homemade with Sandra Lee? I watched it all the time when I was first learning to cook. The premise of the show was that the host would make homemade entrees, desserts and cocktails with shortcuts that made the recipes super easy to recreate. This dessert recipe reminds me of that tv show.
These semi-homemade Blueberry Pound Cake Parfait dessert are made with a store bought pound cake, vanilla pudding and homemade blueberry compote. Super easy to make and so delicious.
What is the difference between a parfait and a trifle?
Both are layered desserts that are usually made with cake, fruit and a creamy filling. The difference is that a parfait is an individual serving like this recipe. A trifle however is served in a big bowl and servings are scooped out into smaller bowls.
How do you make Blueberry Pound Cake Parfaits?
Y ou will need:
- fresh blueberries
- sugar
- lemon juice
- store bought pound cake
- instant vanilla pudding mix
- whipped cream
- tall shot glasses or small bowls
Cooking Instructions:
Begin by preparing vanilla pudding according to package directions then place in the fridge to chill While the pudding is chilling it’s time to make the blueberry compote.
- In a medium size saucepan over medium low heat combine half the blueberries, the water, lemon juice and sugar.
- Bring contents to a to a simmer, stirring occasionally for ten minutes.
- Next, add the remaining blueberries and continue simmering for an additional 8 minutes, stirring frequently.
- Remove pan from heat and set aside allowing it to cool. Allow the sauce to cool completely if you add it too soon it will melt the pudding,
Assembling the parfaits:
Cut a pound cake into small bite size pieces that will fit into the shot glass. Then place two or three pieces of the cake in the bottom of the glass.
Next spoon in a layer of blueberry compote.
Then spoon in a layer of vanilla pudding.
Repeat alternating the compote and pudding until the glasses are filled
Top off with whipped cream
Can I make the Blueberry Compote in advance?
You can make this compote in advance. Most fruit compotes are safe to keep refrigerated for up to two weeks. I use a tightly sealed jar but any tightly sealed container will work just fine.
Can I use frozen blueberries instead of fresh?
Yes. They will need to be completely thawed first. Then just give them a quick pat with a paper towel and start making the compote.
Other ingredient swaps you can make:
- Boxed pudding mix for homemade pudding (I like this recipe from Sugar Spun Run)
- Vanilla Pudding for Lemon Pudding
- Pound Cake for Angel Food Cake or Butter Cake
My tips for this recipe:
- Allow the compote to cool completely before assembling the parfaits. Adding the compote while it is still warm can melt the pudding. Take it from me this is a very important step.
- I made these in a shot glass as a shooter dessert but you could easily serve these in a small bowl, juice glass or even a small mason jar.
- Serving this at a party? Buy disposable shot glasses from the dollar store for easy prep and clean up so you spend less time in the kitchen and more time with your guests.
I hope you enjoy this easy dessert. It is perfect for Memorial Day, Independence Day, or just dessert any night of the week.
Happy Cooking Y’all,
Susanne
Looking for more fun summer time treats?
No Churn Banana Split Ice Cream
Blueberry Pound Cake Parfait
Ingredients
- 2 cups blueberries fresh or frozen
- 3 tablespoons water
- ¼ cup sugar
- 2 teaspoons lemon juice
- Store bought butter loaf or pound cake.
- Box of Instant vanilla pudding mix
- Whipped cream for garnish
Instructions
Cooking Instructions
-
Prepare vanilla pudding as directed and then place in the fridge to chill
-
While the pudding is chilling make the compote (blueberry sauce)
-
In a medium size saucepan over medium low heat combine half the blueberries, the water, lemon juice and sugar.
-
Bring contents to a to a simmer, stirring occasionally for ten minutes.
-
Next, add the remaining blueberries and continue simmering for an additional 8 minutes, stirring frequently.
-
Remove pan from heat and set aside allowing it to cool.
Assembling the Parfaits
-
Cut a pound cake into small bite size pieces that will fit into the shot glass. Then place two or three pieces of the cake in the bottom of the glass.
-
Next spoon in a layer of blueberry compote.
-
Then spoon in a layer of vanilla pudding.
-
Repeat alternating the compote and pudding until the glasses are filled
-
Top off with whipped cream
Recipe Notes
Ingredient swaps you can make:
- Boxed pudding mix for homemade pudding
- Vanilla Pudding for Lemon Pudding
- Pound Cake for Angel Food Cake or Butter Cake
Helpful Tips and Notes:
- Allow the compote to cool completely before assembling the parfaits. Adding the compote while it is still warm can melt the pudding.
- I made these these in a shot glass as a shooter dessert but you could easily serve these in a small bowl, juice glass or even a small mason jar. .
- Serving this at a party? Buy disposable shot glasses from the dollar store for easy prep and clean up so you spend less time in the kitchen and more time with your guests.
- Below nutritional information applies only to blueberry compote. As always nutritional information is estimated.
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