This recipe came from a neighbor, very yummy!

BLUEBERRIES ‘N CHEESE COFFEECAKE

FOR THE CAKE:
1/2 cup margarine
1 1/4 cup sugar
2 eggs
2 1/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
2 cups blueberries*
1 (8 ounce) package cream cheese, cubed
1 teaspoon grate lemon zest
FOR THE TOPPING:
1/4 cup sugar
1/4 cup flour
1 teaspoon grated lemon zest
2 Tablespoons margarine
Powdered sugar (for serving)

TO MAKE THE CAKE:
Preheat oven to 375 degrees F. Grease and flour a 13- x 9-inch pan.

Beat margarine and 1 1/4 cups sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Reserve.

Combine 2 cups flour, baking powder and salt. Reserve.

Combine milk and water. Add dry ingredients to margarine mixture alternately with milk mixture. Mix well after each addition. Toss berries with remaining flour. Fold floured berries into batter with cheese cubes and lemon zest. Pour into prepared pan.

TO MAKE THE TOPPING:
Combine 1/4 cup sugar, 1/4 cup flour, and 1 teaspoon lemon peel. Cut in 2 Tablespoons margarine until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 375 degrees F for 1 hour. Cool and sprinkle with powdered sugar before serving

*(2 cups frozen, thawed, well drained blueberries may be substituted for fresh blueberries)