Blueberries N Cheese Coffee Cake

• 1/2 cup butter, softened
• 1-1/4 cups sugar
• 2 large eggs, room temperature
• 1 teaspoon grated lemon zest
• 2-1/4 cups all-purpose flour, divided
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup whole milk
• 1/4 cup water
• 2 cups fresh or frozen blueberries
• 1 package (8 ounces) cream cheese, diced
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon grated lemon zest
• 2 tablespoons cold butter

1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon zest. Combine 2 cups 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
2. .
3. For topping, combine the flour, sugar and lemon peel in a bowl; cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

butter, sugar, eggs, lemon zest, flour, baking powder, salt, milk, water, blueberries, cream cheese, allpurpose, sugar, lemon zest, cold butter

Taken from www.tasteofhome.com/recipes/blueberries-n-cheese-coffee-cake/ (may not work)