berry cream cheese coffe cake

1 cup fresh or frozen blueberries, raspberries or blackberries
1/4 cup apple juice
1 tsp cornstarch
2 cups all purpose flour
1 cup sugar
1/2 cup cold butter, cut into chunks
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp grated lemon peel
3/4 cup plain yogurt
1 tsp vanilla
2 eggs
8 oz cream cheese, at room temp
1 tsp lemon juice
1/2 cup sliced almonds

Preheat oven to 350 degrees, in a sauce pan bring berries and juice to a boil, lower heat and simmer, stirring occasionally about 3 minutes. In a small bowl combine cornstarch and 2 tsp water. Add to berry mixture and stir until thickened about 1 minute. Let cool to room temp
In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Pulse until resembles coarse crumbs. Reserve 1/2 cup flour mixture, pour remaining into large bowl and stir in baking powder, baking soda, salt and lemon peel.
In a bowl mix yogurt, vanilla, and 1 egg until blended, stir into flour mixture until incorporated. Spread batter in a 9 inch buttered spring form pan.

In a bowl or food processor mix on high speed to whirl cream cheese, remaining 1/4 cup sugar, remaining egg and lemon juice until smooth. Spread over batter in pan, leaving 1/2 inch border bare. Gently spread berry mixture over cream cheese mixture, stir almonds with reserved flour mixture and sprinkle over cake.
Bake until center of cake barely jiggles and top of cake golden approx 30-40 minutes. Let cool on rack for 15 minutes and remove ring of pan.