Secret-Ingredient Lemon-Blueberry Pound Cake

Name: Secret-Ingredient Lemon-Blueberry Pound Cake
Prep time: 15 min
Total time: 1 min
Ingredients: 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough; 1/4 cup sour cream; 1 egg; 1 tablespoon grated lemon zest; 2/3 cup fresh or frozen (do not thaw) blueberries; 1 cup powdered sugar; 2 to 3 tablespoons fresh lemon juice

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Prep Time: 15 minutes

Total: 1 hours, 55 minutes

Servings: 6

Cost: $3.77 /serving

Author : Pillsbury Kitchens

Secret-Ingredient Lemon-Blueberry Pound Cake

Ingredients

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1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough1/4 cup sour cream1 egg1 tablespoon grated lemon zest2/3 cup fresh or frozen (do not thaw) blueberries1 cup powdered sugar2 to 3 tablespoons fresh lemon juice

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Instructions

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Step 1

Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray; lightly flour.

Step 2

In large bowl, break up cookie dough. Add sour cream, egg and lemon zest. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGG.) Beat with electric mixer on medium-low speed 2 to 3 minutes or until smooth. Fold in blueberries. Spoon mixture evenly into pan.

Step 3

Bake 40 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around sides of pan to loosen cake. Remove cake from pan; place on cooling rack.

Step 4

In small bowl, mix powdered sugar and 1 tablespoon of the lemon juice; continue adding lemon juice, 1 teaspoon at a time, until desired drizzling consistency. Spoon glaze over hot cake. Cool 45 minutes before serving.