Using a serrated knife, cut 14 slices (1⁄4-inch thick) from the pound cake. Return the remaining cake to the freezer for another use. Spread 7 of the slices with jelly. Top with plain slices. Trim off and discard crusts.
Using a 1 1⁄4-inch star cookie cutter, cut a star from four of the pound cake sandwiches. Set stars aside.
Cut sandwich trimmings and remaining whole sandwiches into 3⁄4-inch squares.
Into four 8-ounce parfait or wine glasses, place half the cake squares, half the blueberries, and 1 1⁄2 containers yogurt, dividing equally. Top with the remaining cake squares and blueberries.
Spoon dollops of the remaining yogurt on top of each parfait. Top each with a star and serve.
Add any other desired berries on top for more color.
393 Calories, 8 g Protein, 4 mg Cholesterol, 78 g Carbohydrates, 48 g Total sugars (10 g Added sugars), 3 g Fiber, 6 g Total fat (3 g sat), 294 mg Sodium, ★★ Calcium, ★ Vitamin C, Vitamin K, Iron