Ingredients:
1/2 cup unsalted butter, softened
1 1/2 cups sugar, divided
2 eggs, room temperature
2 1/2 cups flour, divided
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
8 ounces bar cream cheese, softened
2 teaspoons lemon zest, divided
2 cups fresh blueberries
2 tablespoons unsalted butter
Directions:
Preheat oven to 375 degrees. Grease and flour a 13x9x2″ pan.
In a large bowl, cream together 1/2 cup softened butter and 1 1/4 cup sugar.
Add eggs one at a time, mixing well after each addition.
In a medium bowl, sift together 2 cups flour, baking powder, and salt.
In a measuring cup, mix milk and water.
Alternately add flour mixture with milk mixture, ending with milk.
Beat in softened cream cheese and 1 t. lemon zest.
In a small bowl, sprinkle 1/4 cup flour over blueberries and toss gently. Fold into batter and pour into pan.
Sift 1/4 cup sugar and 1/4 cup flour into a small bowl.
Mix in 1 t. lemon zest.
Using a pastry cutter, cut in 2 T. butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake for 40-45 minutes.
Serve warm, heavily dusted with powdered sugar.
Servings: 24
Time preparation: 15 min.
Time total: 60 min.