Blueberry Cream Cheese Coffeecake

The credit for this recipe goes to my friend, Leigh Ann Bolton. She brought this to a Sunday School brunch several years ago, and I've been hooked ever since! You can use frozen berries as long as they were frozen whole and not in juice. There's no need to thaw the frozen berries first -- they'll soften as they cook!

Blueberry Cream Cheese Coffeecake

½ c. butter, softened
1 ¼ c. sugar
2 large eggs
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
¾ c. milk
¼ c. water
2 c. fresh blueberries
8 oz. cream cheese cubed then softened
½ c. all-purpose flour
½ c. sugar
2 tbsp. grated lemon zest
2 tbsp. butter

Mix ½ c. butter at medium speed until creamy; gradually add 1 ¼ c. sugar, mixing well. Add eggs one at a time, mixing until blended after each one.

Combine 2 c. flour, baking powder and salt in a medium bowl; stir well. In a separate bowl, combine milk and water and stir. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with the flour. Mix at low speed after each mixture is added.

Once combined, gently fold in blueberries and cream cheese. Pour batter into a greased 9-inch square pan.

Combine ½ c. flour and remaining ingredients; stir well with a fork until crumbly. Sprinkle over batter. Bake at 375-degrees for 50 – 55 minutes or until golden.