Blackberry-Lime Cream Cheese Coffee Cake

Ingredients
1½ cups all purpose flour (188g) plus ¼ cup (31g) extra, for pan
½ teaspoon salt
2½ teaspoons baking powder
¾ cup packed brown sugar
2 tablespoons lime zest
⅓ cup butter, melted (75g)
1 egg
½ cup milk
1 teaspoon vanilla
1 pint blackberries (roughly 2½ cups)
Cream Cheese Layer
1 block 8oz cream cheese, at room temperature
1 egg
2 tablespoons sugar
Crumble Topping
½ cup flour
½ cup brown sugar
½ teaspoon cinnamon
¼ cup butter

Instructions
Pre-heat oven to 375°F.
Spray a 9-inch round springform pan, then add ¼ cup all purpose flour. Pat the pan to coat with flour. Discard excess flour and set pan aside.
In a large bowl, combine the flour, salt, baking powder, brown sugar and lime zest.
In a microwave-safe dish, melt the butter. Allow to cool 3-5 minutes, then mix in the egg, milk and vanilla. Mix the wet ingredients into the dry ingredients, until completely combined.
Gently fold in the blackberries.
Scrape the batter into the prepared cake pan.
Prepare the Cream Cheese Layer:
In a medium bowl, beat the cream cheese until smooth. Add the egg and sugar, and mix until completely incorporated. Spread the cream cheese layer evenly over the coffee cake.
Prepare the Crumble Topping:
In a medium bowl, mix together the flour, brown sugar and cinnamon.
Cut the butter in using a fork or a pastry tool, until crumbly.
Sprinkle the topping evenly over the cake.
Bake the cake for 35-45 minutes, until a toothpick comes out cleanly. 40 minutes was perfect in my oven.
Allow to cool 15-20 minutes before removing cake from the pan and serving.

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Notes
Source recipes -Here-