• Preheat the oven to three hundred and fifty degrees. Grease a cake pan and line with parchment paper.
• In a large bowl sift together two cups of Bisquick, one-quarter teaspoon of salt, and one teaspoon of baking powder. Set aside.
• In a separate bowl with a hand mixer, mix one cup of unsalted butter with one cup of sugar until creamed together. Add in eight ounces of cream cheese and beat until smooth.
• Add three eggs one at a time until well combined, scraping the sides of the bowl with a spatula.
• Mix in two teaspoons of vanilla and two tablespoons of lemon zest.
• Turn the mixer to medium speed and gradually add the dry ingredients, mixing until all ingredients are well combined.
• Gently fold in the blueberries.
• Transfer the batter to the pan and bake for approximately one hour. (Every oven varies in temperature, so be sure to check for doneness by inserting a toothpick into the center.)
• Prepare the glaze while the cake is cooling.

Glaze Topping

• Cream four ounces of cream cheese and one-quarter cup of unsalted butter together until smooth.
• Stir in one cup of confectioner’s sugar and one teaspoon vanilla and mix until creamy.
• Spread onto the cooled cake. Garnish with fresh blueberries if desired.