Ingredients
1/2 cup butter, softened1-1/4 cups sugar2 large eggs, room temperature1 teaspoon grated lemon zest2-1/4 cups all-purpose flour, divided3 teaspoons baking powder1 teaspoon salt3/4 cup whole milk1/4 cup water2 cups fresh or frozen blueberries1 package (8 ounces) cream cheese, dicedTOPPING:1/4 cup all-purpose flour1/4 cup sugar1 teaspoon grated lemon zest2 tablespoons cold butter
Preparation
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 13x9-in. baking pan.
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 in the center comes out clean. Cool completely on a wire rack.
