| Cream together 1 1/4 cups sugar and 1/2 cup butter until light and fluffy; add eggs, one at a time, mixing well after each addition. Combine 2 cups flour, baking powder and salt. Add to creamed mixture
alternately with milk and water. Toss blueberries in 1/4 cup flour; fold into batter with cream cheese and 1 teaspoon lemon rind. Pour into greased and floured 13 x 9-inch baking pan. Combine remaining sugar, flour and rind; cut in remaining butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake in preheated 375° oven for 1 hour. NOTE: two cups frozen, thawed, drained blueberries can be substituted for fresh blueberries. | 
