Pillsbury's Best Recipes - 2020 Cookbook - 5

Secret-Ingredient

Lemon-Blueberry
Pound Cake
INGREDIENTS
1

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

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

SECRET
INGREDIENT!

2 to 3 tablespoons fresh lemon juice

Prep

Total

Ingredients

Servings

15 MIN

1 HR 55 MIN

7

6

1

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

2

In large bowl, break up cookie dough. Add sour cream, egg and
lemon zest. 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.

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

2020 © & ™/® OF GENERAL MILLS

5

https://www.pillsbury.com/recipes/secret-ingredient-lemon-blueberry-pound-cake/3798b5ce-cef9-473a-9d3a-0d3d1258e019

Pillsbury's Best Recipes - 2020 Cookbook

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