In a microwaveable jug or small saucepan, combine the cream and sugar, stirring well. Heat the mixture in the microwave on high for 1 minute or bring to a simmer on medium heat, stirring until the sugar has dissolved.

Allow to cool to warm and add the lemon zest and juice, stirring again; set aside to cool completely. Pour the cooled mixture into two or three glasses or serving dishes. Cover and chill in the refrigerator for at least 3 hours.

Garnish with blueberries and mint leaves and serve with thinly sliced pound cake.