In a medium bowl, beat pudding mix into milk until well blended, about 2 minutes; let stand for 5 minutes. Remove 1/3 cup pudding to a small bowl; cover and refrigerate. Into the remaining pudding, fold 1 cup of the blueberries. Cut the pound cake into 12 thin slices; toast the slices until golden and place one cake slice on 6 serving plates. Spoon the blueberry-pudding mixture onto the pound cake slices, dividing evenly. Top each with another slice of cake; cover loosely and refrigerate for 30 minutes. Just before serving, garnish each with about 1 tablespoon reserved pudding and 1 tablespoon reserved blueberries.