Blueberry Cream Cheese Coffee Cake
- 1/2 cups Butter, Softened
- 1- 1/4 cup Sugar
- 2 whole Eggs
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 3/4 cups Milk
- 1/4 cups Water
- 2 cups Blueberries, Frozen, Fresh Or
- 8 ounces, weight Cream Cheese, Cut Into 1/4 Inch Cubes
- 1/2 cups Flour
- 1/2 cups Sugar
- 2 Tablespoons Lemoon Peel, Grated
- 2 Tablespoons Butter, Softened
DirectionsPreheat over to 375. Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add 1 1/4 cups sugar, beating well.
Add eggs, 1 at a time, beating until blended after each addition.
Combine 2 cups flour, baking powder and salt; stir well.
Combine milk and water; stir well.
Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
Mix at low speed after each addition until mixture is blended.
Gently stir in the blueberries and cubed cream cheese.
Pour batter into a greased 9 X 13 pan.
Combine 1/2 cup flour and remaining 3 ingredients; stir well with a fork and sprinkle mixture over batter.
Bake at 375 for 55 minutes or until golden.
Cool completely on a wire rack.