raspberry buttermilk crumb cake w/ lemon crumbles

Good crumb cake, I mean good crumb cake with those crispy edges, warm moist center, a light fruit filling, and sweet GIANT crumb topping-- make that double thick crumb topping. Are you feeling me? Are you feeling the love? Good. Because you so need to make this. Are you a fan of the whole buttermilk-raspberry-lemon? Awesome. Then do me a favor? Make this. Why is this crumb cake so good? Well, I made it, hello. No, just kidding. It's so good because I put the lemon zest in the crumbles not the cake batter. So the lemon zest mixed with salt, butter and the brown sugar equals flavorlicious.
Note: I think you all know I am a crumb-freak, like my crumb cakes with a lot of crumb topping. So I made 1 and a half batches of the crumb topping and used it all.

raspberry buttermilk crumb cake w/ lemon crumbles
print recipe (recipe from vanillasugarblog.com)

cake:
2 cups AP flour
1 ts baking powder
1 ts baking soda
½ ts sea salt
1 stick unsalted butter, very soft/room temp
1 & ¼ cup granulated sugar
2 TB fresh lemon zest
1 large egg & 1 egg yolk
1 cup buttermilk
1 cup fresh raspberries

lemon crumbles:
1 cup AP flour
1 cup packed light brown sugar
½ ts sea salt
2 TB (or more if you're daring) fresh lemon zest
1 stick unsalted butter, melted & cooled

Preheat your oven to 350°F and place the rack in the middle.
Make the lemon crumb topping by melting the butter, letting it cool. In a bowl mix the flour, brown sugar, salt, lemon zest and add the cooled butter to it and stir well. Set aside till ready. Butter and flour a 9" round springform pan.
In small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
Cream (with mixer or by hand) the butter, sugar until pale yellow and fluffy; add the zest, eggs, and beat well for an additional 2-3 minutes.
In batches, add the flour, alternating with the buttermilk until all is combined.

Pour your batter into the baking pan and use a spatula to smooth. Don't fill pan with batter, only fill about 1/4 full. Top batter with the raspberries, Don’t push the rasp down into the batter; the berries will sink in during baking. Now top the cake with the lemon crumb mix; use large clumps and disperse evenly.
Note: there will be extra batter and possibly crumbs leftover. I made an smaller cake with the leftovers.
Bake for approximately 30 - 35 minutes, or until a cake tester inserted into the middle comes out clean and the top is golden brown.
Remove from oven and let cool in pan for 10-15 minutes, before releasing the sides of the spring form and sliding off bottom to transfer to a cooling rack (with the berry/sugar side up).
Let cool completely before serving.