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Prep: Preheat oven to 350˚F. Line the bottom of a springform pan with a ring of parchment paper. Grease sides lightly with butter.
In a large mixing bowl using an electric hand mixer (or stand mixer), beat together eggs and sugar on high speed 5 minutes until thick. Stir in ¼ cup olive oil.
In a separate small bowl, whisk together flour and baking powder. Add ½ flour mixture to the batter, mixing on low speed just until incorporated.
Stir in 1 Tbsp lemon zest and 1 tsp vanilla. With the mixer on low speed, add ⅓ cup club soda, mixing until incorporated.
Add remaining ½ of flour mixture, transfer to prepared pan and even out the top with a spatula. Place berries somewhat evenly over the top.
In a medium bowl, combine the crumble topping ingredients. Rub the butter and flour together with your finger tips to create crumbs. Bake 45-50 min. until golden brown on top and a toothpick inserted in the center comes out clean. Ours was perfect at 48 min and be sure not to over-bake or the cake will turn out dry.