• Preheat the oven to 350°F and grease a 9x13 baking dish. Set aside.

For the cake layer

• In a large bowl, add the flour, sugar, and salt. Whisk together. Use a pastry cutter to cut in the butter until you have coarse crumbs. Remove one cup of the crumbs and set aside for the topping.
  2 ⅓ cups all purpose flour, 1 ⅓ cups granulated white sugar, ¾ teaspoon salt, ¾ cup cold butter
• To the remaining crumb mixture, add in the baking powder, milk, eggs, and vanilla. Beat with an electric mixer on medium for two minutes. Pour the mixture into your prepared baking dish and spread evenly. Set aside.
  2 teaspoons baking powder, ¾ cup milk, 2 large eggs, 1 teaspoon vanilla extract

For the cream cheese filling

• In a large bowl, add the cream cheese, egg, sugar, and lemon zest. Use an electric mixer to beat on medium until smooth.
  8 ounces cream cheese, 1 large egg, 2 Tablespoons granulated white sugar, zest of a lemon
• Evenly sprinkle the raspberries into the baking dish on top of the cake layer. Pour the cream cheese mixture over the berries and gently spread it out evenly with a spatula.
  1 ½ cups fresh raspberries

For the crumb topping

• To the reserved crumb mixture, add the brown sugar and cinnamon. Whisk together and sprinkle over the cream cheese layer.
  1 cup reserved crumb mixture, ⅓ cup brown sugar, 1 teaspoon cinnamon
• Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Let cool on a cooling rack before slicing.