Blueberry Cream Cheese Coffeecake

We've been picking blueberries all summer at the farm down the road, so I've tried a variety of recipes over the past several weeks. This is absolutely the winner of them all and I've already served it to a number of people who raved about it (except my DH who doesn't like the chunks of cream cheese. That's okay - more for me!)


BLUEBERRY CREAM CHEESE COFFEE CAKE

½ cups Butter, Softened
1¼ cups Sugar
2 whole Eggs
2 cups Flour
1 teaspoon Baking Powder
1 teaspoon Salt
¾ cup Milk
¼ cup Water
1 teaspoon Vanilla Extract
2 cups Blueberries, Fresh or Frozen
8 ounces, weight Cream Cheese, Cut Into 1/4 Inch Cubes

TOPPING:
½ cup Flour
¼ cup Brown Sugar
¼ cup White Sugar
2 Tablespoons Grated Lemon Peel
4 Tablespoons Butter, Softened

Preheat over to 375.

Beat ½ cup butter at medium speed with an electric mixer until creamy; gradually add 1¼ 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, water and vanilla. 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 the topping 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.