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Lemon Blueberry Pound Cake

Did I ever say how much I enjoy baking with Bisquick? I’ve tried this recipe two different ways. One was with flour and the other version was with Bisquick. The version I made with Bisquick turned out lighter, and it just tasted nicer overall. The cream cheese gives this cake such a smooth silky taste, and it will be a big hit for all those lemon lovers
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Prep Time 10 mins
Cook Time 30 mins
Servings 6 people


  • 1 cup unsalted butter (room temperature)
  • 1 cup sugar
  • 3 large eggs
  • 8 oz cream cheese
  • 2 tsp vanilla
  • 2 cups Bisquick
  • ¼ tsp salt
  • 1 tsp baking powder
  • 2 tbsp lemon zest
  • 1 cup blueberries


  • 4 oz cream cheese
  • ¼ cup unsalted butter (room temperature)
  • 1 cup confectioner's sugar
  • 1tsp vanilla


  • 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.
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