Blueberry Streusel Cheesecake Bread

1/2 c. butter, softened
1 1/2 c. sugar
1 1/4 c. milk + 2 T.
2 eggs
4 c. SR flour
2 t. cinnamon
2 t. vanilla
4-5 c. fresh blueberries
1 t. lemon zest (optional)

Filling:
2, 8 oz. pkgs cream cheese, softened
1 t. vanilla
1/2 c. sugar
2 eggs
1 t. lemon juice

Topping:
1/2 c. butter
3/4 c. brown sugar
1 t. cinnamon
3/4 c, SR flour
1/2 c. chopped pecans

Preheat oven to 350 degrees. Spray 2 large and 6 small loaf pans with cooking spray. Beat soft butter and sugar together. Add eggs. Beat well. Add milk on low speed. Add vanilla, Mix. Add flour and cinnamon. Blend on low. Gently fold in blueberries and zest. Divide batter evenly among all pans. Allow room for filling and topping. Combine all filling ingredients and beat until smooth. Spread on top of bread batter in pans. Place all topping ingredients in food processor except nuts, or combine by using 2 forks, if processor not available. Pulse until crumbly. Add in nuts. Divide & top batter in pans. Place pans in oven. Bake for 1 hour and 10 minutes, until pick comes out clean. Remove from oven to cool for 10 minutes. Invert onto plates to cool completely. Do not overbake or bread will be very dry! (I made 2 large heart shaped loaves, and 6 small loaves* with this recipe.) *may use muffin tins instead, if desired. Tastes delicious with coffee or hot cocoa in the mornings.

The first 2 pictures are before baking, the others are after baking. The streusel topping can not be seen, as the bread is inverted onto plate: