Blackberry Cream Cheese Crumb Cake

Bahan-bahan (10 porsi)

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar, divided
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g) full-fat sour cream, at room temperature
• 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 heaping cup (125g) fresh or frozen blackberries (do not thaw)
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/3 cup (67g) packed dark or light brown sugar
• 1/2 cup (63g) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons ground cinnamon
• 3 Tablespoons (43g) unsalted butter, cold and cubed
• 3/4 cup (90g) confectioners’ sugar
• 1 and 1/2 Tablespoons (22ml) milk, heavy cream, or lemon juice
• 1/2 teaspoon pure vanilla extract (skip if using lemon juice)