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Blueberry Cream Cheese Coffee Cake1 1/2 cups granulated sugar, divided 1/2 cup plus 2 tablespoons butter, divided 2 eggs 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 3/4 cup milk 1/4 cup water 2 cups fresh blueberries 8 ounces cream cheese, cubed 2 teaspoons lemon rind, grated, divided Cream together 1 1/4 cups sugar and 1/2 cup butter until light and fluffy; add eggs, one at a time, mixing well after each addition. Combine 2 cups flour, baking powder and salt. Add to creamed mixture alternately with milk and water. Toss blueberries in 1/4 cup flour; fold into batter with cream cheese and 1 teaspoon lemon rind. Pour into greased and floured 13 x 9-inch baking pan. Combine remaining sugar, flour and rind; cut in remaining butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake in preheated 375 degree F oven for 1 hour. NOTE: two cups frozen, thawed, drained blueberries can be substituted for fresh blueberries.
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