Blueberry 'n' Cheese Coffee Cake

Yield: 8 servings

Ingredients

• 1 1/2 cups granulated sugar, divided
• 1/2 cup + 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

Instructions

1. 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.
2. Combine 2 cups flour, baking powder and salt. Add to creamed mixture alternately with milk and water.
3. 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.
4. Combine remaining sugar, flour and rind; cut in remaining butter until mixture resembles coarse crumbs. Sprinkle over batter.
5. Bake in preheated 375 degrees F oven for 1 hour.

Notes

* Two cups frozen, thawed, drained blueberries can be substituted for fresh blueberries.