Blueberry and Cheese Coffee Cake

Blueberry and Cheese Coffee Cake 1/2 c. plus 2 T. butter, softened and divided 1-3/4 c. sugar, divided 2 eggs 2-1/2 c. all-purpose flour, divided 1 t. baking powder 1 t. salt 3/4 c. milk 1/4 c. water 2 c. fresh blueberries 8-oz. pkg. cream cheese, cut into 1/4 inch cubes 2 T. lemon zest Beat 1/2 cup butter with an electric mixer at medium speed until creamy; gradually add 1-1/4 cups sugar, beating well. Add eggs, one at time, beating after each addition. Combine 2 cups flour, baking powder and salt; stir well. Combine milk and water; stir well. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Gently stir in blueberries and cream cheese. Pour batter into a greased 9”x9” baking pan. Combine 1/2 cup flour, 1/2 cup sugar, lemon zest and 2 tablespoons butter; stir well with a fork. Sprinkle mixture over batter. Bake at 375 degrees for 55 minutes, or until golden. Serve warm or let cool completely on a wire rack