Ingredients
½cupunsalted butter,softened to room temperature
1cupgranulated sugar,divided
2large eggs,at room temperature
2tsppure vanilla extract
½cupfull fat sour cream,at room temperature
1⅓cupsall purpose flour,spoon & leveled
1tspbaking powder
¼tspbaking doda
¼tspsalt
1cupblackberries,fresh or frozen, do not thaw
8ozcream cheese,softened to room temperature, one block
⅓cupbrown sugar,dark or light, packed
½cupall purpose flour,spoon & leveled
1½tspground cinnamon
3tbspunsalted butter,cold and cubed
Preparation
Preheat oven to 350 degrees F. Grease and lightly flour a 9 or 10-inch springform pan.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and ¾ cup of granulated sugar together on high speed until creamy and combined for about 2 minutes.
At medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the flour, baking powder, baking soda, and salt. Turn the mixer on low speed and beat until completely combined. Using a rubber spatula or wooden spoon, fold in the blackberries.
Spread the batter into the prepared pan. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and remaining ¼ cup of granulated sugar together until combined. Spoon and spread over cake batter. Set aside.
Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks until the mixture resembles pea sized crumbs. Sprinkle evenly over cream cheese layer.
Bake the cake for 60 to 65 minutes or until it no longer jiggles in the center. A toothpick inserted in the center should come out mostly clean.
Allow the cake to cool completely before slicing and serving.
Slice and serve. Store leftovers in the refrigerator.
