Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Blueberry Pound Cake Recipe
INGREDIENTS:
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1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/4 cup sour cream
1 egg
2/3 cup fresh blueberries (for frozen, see tips below)
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DIRECTIONS:
1: Heat oven to 350°F. Spray 8×4-inch loaf pan with cooking spray and lightly flour.
2: Break up cookie dough in a large bowl. Add sour cream and 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 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 and place on cooling rack.
Darlene’s Tips: You can use frozen blueberries but do not thaw. Add them to the mix while still frozen and increase the baking time by 5 to 10 minutes. I’m thinking you could do this with strawberries too or any fresh or frozen berries or fruit. You can make a glaze by mixing powdered sugar with milk or water (a few drops at a time) until you get the consistency you want. You can also thin out some canned frosting with a bit of water until you get it thin enough to pour. You can also tint the glaze with a drop or two of food coloring. Want flavored glaze? Add some extract! Lemon would be awesome as would vanilla or almond.
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