Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

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