Preheat oven to 350°F.

Grease a 9-inch springform pan.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.

In a bowl of a stand mixer fitted with a paddle attachment, beat the butter and ¼ cup granulated sugar and ½ cup packed brown sugar together on high speed until creamy and combined, about 2 minutes.

Turn mixer to medium speed and add 1 egg at a time, beating well after each addition.

Beat the vanilla extract and Greek Yogurt into mixer bowl. Scrape down the bowl with a spatula as needed.

With the mixer on low, add the flour mixture to the mixer bowl. Beat until combined.

Fold in the blackberries.

Pour the batter into the prepared 9-inch springform pan. Set aside.

Beat the cream cheese and remaining ¼ cup granulated sugar in a bowl of a stand mixer together until creamy. Pour and spread over cake batter.

To make the topping, combine the brown sugar, flour, and cinnamon in a medium bowl. Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Sprinkle topping over cream cheese layer.

Bake for 60-65 minutes or until it no longer jiggles in the center. At the 30-minute mark, tent a piece of aluminum foil over cake to prevent browning. An inserted toothpick should come out with a few moist crumbs, or mostly clean.

Cool cake on a wire rack for 30 minutes before removing the sides of the springform pan and slicing and serving.

To make the icing, whisk together powdered sugar and lemon juice in a small bowl. Drizzle over cake. Scatter additional fresh black berries on top of cake if desired.