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. 

Streusel 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 coarse crumbs. 

Cream cheese 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 very smooth.

Cake batter:  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.

Note: Can replace the fresh blackberries with raspberries or blueberries. Can also use 1/2 cup (120 ml) of blackberry or raspberry preserves.