Blueberry-Cheese Coffee Cake
frozen or fresh
In a large bowl, cream together 1¼ cups sugar and ½ cup of the butter.
In a separate bowl, combine 1¼ cups flour, the baking powder and salt.
Add to creamed mixture, alternating with milk; mix well after each addition.
Beat in the cream cheese, mixing well.
Stir in 1 teaspoon lemon peel.
Toss blueberries with 2 tablespoons flour and gently fold into the batter.
Pour into a greased 9-by-13-by-2-inch pan.
Combine the remaining sugar, butter, flour and lemon peel and sprinkle over the batter.
Bake at 350℉ (180℃) F for 45 to 50 minutes.