Blackberries Cream Cheese Cake

I have plenty of cream cheese in the fridge,so wondering what should I do beside making cream cheese with bagel. I prefer baking cream cheese cake rather than cream cheese pie.When I was blog hopping looking for cream cheese cake recipe I found a pineapple cream cheese cake at dailydelicious but instead of pineapple I replaced it with blackberries which I froze it during summer .I used a mini spring form pan instead of little cake pan..This cake is really moist and soft not to said it's quite simple and easy to make..Enjoy!!

Recipe Adapted from Dailydelicious:

Ingredients:
80g Cake flour
⅓ tsp Baking powder
20g Almond powder
50g Butter
80g Cream cheese
90g Granulated sugar
1 Egg
1 Egg yolk
30g Plain yogurt*I used berries yogurt*
½ tbsp lemon juice
100g Pineapple (tinned pineapple in light syrup, drained then weighted),cut into small pieces*( I replaced with 1 cup blackberries)*


Method:
1:Preheat the oven to 160°C.Butter and flour the pans.Sift together the flour, baking powder.
2:Cream the butter, cream cheese and sugar , until the mixture is smooth and light in color.Add the almond powder and beat to combine, the follow by the egg, egg yolk, lemon juice, and yogurt, mixing until fully incorporated after each addition and scarp down the bowl as needed.Pour the flour mixture and fold to combine.
3:Add the blueberries and fold to combine.Pour the batter into prepared pan.Bake for 30-35 minutes (if using the 18cm ring mold, the baking time will be 35-40 minutes) or until the cake spring back when lightly touched and a skewer inserted near the center come out clean.
4:Cool the cake in the pan for a few minutes, then unmold onto the racks to cool completely.