3/4 cup whipping cream
1/3 cup powdered sugar
1/2 cup sour cream
1 tsp freshly grated lemon zest
1 cup fresh blueberries, washed and completely dry
Beat whipping cream and powdered sugar until smooth and stiffened. Fold in sour cream and zest; gently stir in blueberries. Dollop on slice of pound cake; garnish with lemon zest curl and additional blueberries.
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