Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick baking spray (the kind that has flour in it works best!).
In a small bowl, whisk together the flour, baking powder, salt and cinnamon.
In the bowl of your electric mixer, beat the butter and 1 cup of sugar together until fluffy and combined, about 5 minutes. Beat in each egg 1 at a time. Beat in the vanilla extract.
Beat in half of the dry ingredients, then beat in the milk. Beat in the remaining dry ingredients, scraping the sides and bottom of the bowl as needed, until just combined. Use a spatula to stir in the berries. It’s okay if they get mashed!
Pour the batter into the springform pan.
Place the softened cream cheese in a bowl with the remaining 3 tablespoons of sugar. Beat together until fluffy and smooth. Spread this in a layer on top of the batter.
Make the streusel mixture and sprinkle it all over the top of the cream cheese layer.
Bake the cake for 50 to 55 minutes, or until a tester inserted into the center comes out clean.
Let the cake cool for 15 to 20 minutes, then remove the sides of the springform pan. Let cool completely before serving.
Serve with more fresh berries if you wish and even whipped cream.