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

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 13 x 9 baking pan.

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

Combine sugar, flour and peel; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees for 1 hour. Cool. Sprinkle with powdered sugar before serving.

Variation: Substitute 2 c. frozen blueberries, thawed and well drained, for fresh blueberries