Blueberry-Raspberry Buckle with Sugar Cookie Streusel

INGREDIENTS

2 1/2 cups

Blueberries, fresh

2 tsp

Lemon, zest

1 1/2 cups

Raspberries that have been, fresh

Eggs, large

1 1/2 tsp

Baking powder

2 1/4 cups

Flour, unbleached

For the “white” sugar cookie streusel

18 1/2 tbsp

Granulated sugar

3/4 tsp

Kosher salt

2 tsp

Vanilla extract, pure

Shortening or favorite cooking oil

Cake lifter

For the “red & blue” berry cake

6 tbsp

Butter, salted

10 tbsp

Butter, unsalted

One 9-inch round nonstick springform pan