3 c. flour
4 tsp. baking powder
1 tsp. salt
1 c. sugar
1 tsp. fresh grated lemon peel
1 (8 oz.) pkg. cold cream cheese, cut in 1/2 inch cubes
1 1/2 c. blueberries (fresh or frozen), not thawed
3 eggs, room temperature
1/2 c. sour cream, room temperature
1/2 c. butter, melted
2/3 c. milk, room temperature

In large bowl combine flour, baking powder, salt, sugar and lemon peel. Add cream cheese and berries tossing to coat with flour mixture, set aside. In medium bowl lightly beat eggs and sour cream. Stir in butter and milk. Stir into flour, mix only until moistened. Turn into prepared pan. Sprinkle with topping mixture. Bake 55 to 60 minutes. Let stand for 15 minutes before cutting. 12 to 18 servings.

CINNAMON NUT TOPPING:

1/2 c. flour
1/2 c. packed brown sugar
1 tsp. cinnamon
1/4 c. cold butter
1/2 c. chopped walnuts or pecans

Combine all ingredients, cut in butter until mixture is coarse crumbs. Stir in nuts.