For the pound cake: 

Preheat oven to 325.

In a large mixing bowl, combine Brummel & Brown organic buttery spread and sugar and beat to combine.  Add one egg at a time, mixing well to completely incorporate after each one.

Stir in the lemon juice and vanilla.  Combine the flour, salt and baking soda in a bowl.  Alternate mixing the flour and buttermilk to the Brummel & Brown organic buttery spread and eggs and gently mix to combine.  Pour into a prepared pan and bake for 70 minutes.  When you stick a tooth pick in, it should come out clean.

Turn onto a wire rack to cool completely.

For the Blueberry Sauce: 

Combine 2 cups blueberries and the remaining ingredients in a saucepan and let simmer until blueberries start to break apart.  Add dissolved cornstarch and turn heat down, let simmer for 3 minutes or until sauce begins to thicken.  If it gets too thick, add water to thin out. Remove from heat and let cool

To assemble: 

Once the cake is cooled, cut into cubes and assemble the parfaits.  Layer cubes of pound cake, blueberry sauce, fresh blueberries, and whipped cream in individual glasses.  Top with additional whipped cream and garnish with mint leaves.