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We bet you’d never guess the secret ingredient in this lemon-blueberry pound cake! This genius twist on the classic dessert only takes 15 minutes to prep, and it’s all thanks to sugar cookie dough (yes, sugar cookie dough!). With just a few additional ingredients—sour cream, egg, lemon zest and fresh blueberries, to be precise—this one-bowl cake is ready for the oven. And don’t forget the sweet-tart lemon glaze—it takes this delicious treat to the next level.



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



1.Heat oven to 350 degrees. Spray 8 x 4 inch loaf pan with cooking spray; lightly flour.

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.

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.

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.

If you are using frozen blueberries instead of fresh, add about 10 minutes to your bake time.


Find this recipe and more holiday treats at