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Originally shared on the web 01/30/2013

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. Serves 9.