How to make Secret-Ingredient Lemon-Blueberry Pound Cake

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. 


  • Prep time : 30 min
  • Ingredients: 4
  • Servings : 4
  • Total: 30 min 



roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1/4 cup sour cream
tablespoon grated lemon zest
2/3 cup fresh or frozen (do not thaw) blueberries SAVE $
cup powdered sugar
to 3 tablespoons fresh lemon juice
The Secret-Ingredient Lemon-Blueberry Pound Cake
recipe is incredibly easy.
It contains simple ingredients that you should already have on hand.
Pillsbury Cookies, Sour cream, Egg, Grated lemon zest, Blueberries, Powdered sugar Fresh lemon juice



  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 Tips

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

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