1/2 c. butter
1 1/4 c. sugar
2 eggs
2 1/4 c. flour
1 tbsp. baking powder
1 tsp. salt
3/4 c. milk
1/4 c. water
2 c. blueberries
1 (8 oz.) cream cheese, cubed
1 tsp. grated lemon peel

TOPPING:

1/4 c. sugar
1/4 c. flour
1 tsp. grated lemon peel
2 tbsp. butter
Powdered sugar

Beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add combined 2 cups flour, baking powder and salt alternately with combined milk and water, mixing well after each addition.

Toss blueberries with remaining flour, fold into batter with cream cheese and peel. Pour into greased and floured 13x9 inch baking pan.

Combine sugar, flour and peel; cut into butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 375 degrees for 1 hour, cool. Sprinkle with powdered sugar before serving. (You can substitute 2 cups frozen blueberries, thawed, well drained for fresh blueberries.)