Preheat oven to 350 degrees F
(177 degrees C). Butter a 9 inch (23 cm) spring form pan and line the bottom of
the pan with parchment paper.
topping: In a large bowl, mix together 1/3 cup (45 grams) all purpose flour,
1/3 cup (65 grams) granulated white sugar, and 1/2 teaspoon ground
cinnamon. Take 1/4 cup (57 grams) cold butter, cut into pieces, and blend
it into the flour mixture with a pastry blender or fork until it resembles
filling: In your electric mixer or food processor, beat the cream cheese
until creamy and smooth. Add the rest of the filling ingredients and beat until
In a separate bowl whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, with the
paddle attachment, beat the butter until smooth and creamy. Add the sugar and beat until light
and fluffy. Add the egg and vanilla and beat until incorporated. Add
the flour mixture, alternately with the milk, and beat only until combined.
Spread the batter onto the bottom, and slightly up the sides, of the
prepared pan. Next, spread the cream cheese filling over the cake batter.
Scatter the fresh berries over the filling and top with the streusel.
Bake for about 60 to 70 minutes or until the
streusel is golden brown and a
toothpick inserted in the center of the cake comes out clean. Remove from
oven and place on a wire rack to cool slightly.
Serve warm or at room temperature.
Makes 8 - 10 servings.
Can replace the fresh blackberries with raspberries or blueberries. Can also use
1/2 cup (120 ml) of blackberry or raspberry preserves.