Blackberry Cream Cheese Coffee Cake

• 1/3 cup all purpose flour
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 cup unsalted butter cut into pieces
• cream cheese FILLING
• 8 ounces cream cheese room temperature
• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon all-purpose flour
• cake
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup unsalted butter room temperature
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/3 cup milk
• 1 cup blackberries fresh

1. Heat oven to 350u0b0F. Butter 9-inch spring form pan and line bottom with parchment paper; set aside.
2. For topping, mix together flour, sugar and ground cinnamon in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Set aside.
3. For filling, beat cream cheese until creamy and smooth. Add sugar, egg, vanilla extract, zest, and flour and beat until very smooth. Set aside.
4. For cake, whisk together flour, baking powder, and salt. Set aside.
5. In bowl of electric mixer fitted with paddle attachment, cream butter. Add sugar and beat until light and fluffy. Add egg and vanilla extract and beat until incorporated.
6. Add flour mixture, alternately with milk, and beat only until combined.
7. Spread batter onto bottom and slightly up sides of pan. Spread cream cheese filling over batter. Scatter with berries and top with streusel.
8. Bake 60 to 70 minutes or until streusel is golden brown and toothpick inserted in center comes out clean. Remove from oven and place on wire rack to cool.

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Taken from www.yummly.com/recipe/Blackberry-Cream-Cheese-Coffee-Cake-1386271 (may not work)