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Lemon-Blueberry Cream

Serve with pound cake, and garnish with lemon zest and fresh blueberries.


  • 3/4 cup whipping cream
  • 1/3 cup sifted confectioners' sugar
  • 1 cup fresh blueberries
  • 1/2 cup sour cream
  • 2 teaspoons freshly-grated lemon rind
  • Lemon zest and fresh blueberries


  1. Beat whipping cream and confectioners' sugar at medium speed with electric mixer until soft peaks form.
  2. Fold in blueberries, sour cream and lemon rind.

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