Blueberry-Cheese Coffeecake
1-1/2 cups sugar
2/3 cup butter or margarine,softened
2 eggs
2-1/2 cups self-rising flour
1 cup milk
1 8-ounce package cream cheese,softened
2 teaspoons grated lemon rind
2 cups blueberries
Preheat oven to 350F. Spray a 13x9-inch baking pan with non-stick vegetable spray.
In a large mixing bowl, cream 1-1/4 cups sugar and 1/2 cup butter until lightly and fluffy. Add eggs; beat until blended. Add flour and milk alternately, beating well after each addition. Add cream cheese, beat until well blended. Stir in 1 teaspoon lemon rind. In a small bowl, toss blueberries with 2 tablespoons flour; gently fold into the batter. Pour into prepared baking pan.
In a small bowl, combine remaining sugar, butter, flour, and lemon rind; mix until crumbly. Sprinkle over the batter. Bake 45 to 50 minutes or until a tester inserted in the center comes out clean.