Blueberries n' Cream Coffee Cake

1/2 C butter, softened

1 1/4 C sugar

2 eggs

1 tsp grated lemon peel

2 1/4 C flour

3 tsp baking powder

1 tsp salt

3/4 C milk

1/4 C water

2 C fresh or frozen blueberries

1 pkg (8 oz) cream cheese, diced

Topping:

1/4 C flour

1/4 C sugar

1 tsp grated lemon peel

2 Tbsp cold butter

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well in between. Beat in lemon pee. Combine 2 C flour, baking powder, and salt; add to the creamed mixture alternately with milk and water. In a bowl, toss blueberries with remaining flour, fold into batter along with cream cheese. Pour into a greased 9x13 pan (baking dish).

For Topping:

Combine the flour, sugar, and lemon peel in a bowl, cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375' for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

*If using frozen blueberries, do not thaw before adding to batter.*

These are so good. I made tons of this over this summer for everyone I know. A pan went to my sister who just had a baby, another pan went to my next door neighbor, I made some for family visiting from out of town, and sent tons off to families that Isaac home teaches. It got rave review everywhere it went. I used fresh blueberries because they taste so good and so inexpensive in the summertime. Since I can't bring a pan or a plate to everyone I know, I'll give you the recipe instead!