Blackberry Crumb Coffee Cake

For the Coffee Cake:

Preheat oven to 375˚F. Grease a 9 x 13″ baking pan; set aside.

In large bowl, cream butter and sugar until light and fluffy. Beat in eggs; set aside.

In medium-size bowl, combine 2 cups of the flour, baking powder, and salt; gradually add to creamed butter mixture alternately with Half & Half and milk.

In another medium-size bowl, toss blackberries with remaining 1/4 cup of flour.

Stir the blackberries and cubes of cream cheese into batter (batter will be thick).

Spoon batter into prepared 9 x 13″ baking pan.

Top with crumb topping (see instructions for topping below)

Bake at 375˚F for 40 minutes or until a toothpick inserted in center comes out clean.

Cool on a wire rack, then cut into squares and serve.

For the Crumb Topping:

For topping, in a small bowl, combine flour and sugar. Cut in butter until mixture is crumbly.

Sprinkle topping over cake batter.