Blueberries N' Cream Cheese Coffee Cake

All my fear yesterday was for naught.  My blueberry coffee cake turned out fabulously.  With all the cream cheese in there it is somewhat of a cross between coffee cake and cheesecake.  Mmm mmm good. 

Ingredients

• 1/2 cup butter, softened
• 1-1/4 cups sugar
• 2 eggs
• 1 teaspoon grated lemon peel
• 2-1/4 cups all-purpose flour, divided
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 1/4 cup water
• 2 cups fresh or frozen blueberries
• 1 package (8 ounces) cream cheese, diced
• 
  TOPPING:
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon grated lemon peel
• 2 tablespoons cold butter

Directions

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel. 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 13-in. x 9-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 near the center comes out clean. Cool completely on a wire rack. Yield: 15 servings.

 Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

(Recipe taken from the Taste of Home cookbook.)