Very Berry Streusel Bundt Cake

• FOR THE STREUSEL:
• 1 cup All-purpose Flour
• 1/4 cups Sugar
• 1/4 cups Light Brown Sugar
• 1 pinch Salt
• 1 dash Cinnamon
• 1 stick Unsalted Butter, Chilled And Cut Into 1" Pieces
• FOR THE CAKE:
• 2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 stick Unsalted Butter, At Room Temperature
• 1 cup Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1 cup Sour Cream
• 2 whole Lemons, Zested
• 1 cup Strawberries, Hulled And Quartered
• 1 cup Blueberries

1. Preheat the oven to 350u0b0F and butter and flour a 12-cup bundt pan.
2. To make the streusel, mix together the flour, sugars, salt and cinnamon. Cut in the butter with a pastry cutter or fork until clumps form. Cover and refrigerate while you prepare the batter.
3. For the cake, in a bowl combine the flour, baking powder, baking soda and salt. In a separate bowl, beat together the butter, sugar, eggs and vanilla. When that has been creamed, add in the sour cream and lemon zest and beat until combined. Working in batches, add in the flour mixture until everything is combined. Gently fold in the berries.
4. To assemble the cake, pour half the batter into the pan, spoon in the streusel and finish with the remaining batter. Bake for 55-60 minutes or until a cake tester comes out clean. Allow the cake to cool thoroughly before turning it out of the pan and dust the top with powdered sugar, if desired.

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Taken from tastykitchen.com/recipes/desserts/very-berry-streusel-bundt-cake/ (may not work)