Using a large bowl, add both sugars, cinnamon, ginger and salt; stir until well combined.

Add melted butter; stir until well combined.

Add flour; stir until well combined. Set topping aside.

Preheat oven to 350°F.

Grease and flour (or spray with nonstick spray) a 9”x3” springform pan. Set pan aside.

Using a medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined; set mixture aside.

Using a countertop mixer, cream together the sugars and butter until light and fluffy (~2-3 minutes on medium speed).

Add eggs, one at a time, mixing after each addition.

Add vanilla, lemon juice and sour cream; mix on low speed until well combined.

Add dry ingredients to the bowl and mix on low until just combined.

Transfer half of the batter into prepared baking pan. Crumble half of the topping on top of the batter. Pour remaining batter on top. (Note: Remaining topping will get added later.)

Bake at 350°F for 45 minutes.

Remove cake from the oven and sprinkle remaining topping mixture on top. Gently press half of the berries into the top of the cake. Tent the top of the cake with foil and continue baking for 55-60 minutes, or until a toothpick inserted into cake comes out mostly clean.

Place cake on cooling rack for at least 20 minutes before releasing the rim from the pan.

Allow cake to cool completely and then dust the top of the cake with confectioner’s sugar. Add remaining berries on top before slicing and serving.