Coffee Cake:

1. Preheat oven to 350°F. Line an 8×8 baking pan with foil and spray with non stick spray.
2. Whisk 1 cup of flour, baking powder and salt in bowl.
3. Beat softened butter and oil in a large bowl with an electric mixer until combined evenly and light in color. Add in sugar and beat until smooth.
4. Add eggs one at a time, milk, lemon zest and vanilla and beat on until smooth, about 1 minute. Scrape down the sides.
5. Add the flour mixture and beat on low speed just until incorporated.
6. Pour batter into lined baking pan.
7. Place berries and apple in a small bowl, sprinkle with the remaining 1 tablespoon of flour and toss very gently to coat. Sprinkle the fruit over the batter and very gently press into the batter.

Crumble:

1. Combine cold butter and 1/4 cup sugar in a bowl. With two knives or a pastry blender, cut them together until the butter is in small pieces and uniform crumbles form.
2. Add pecans and toss until evenly incorporated. Sprinkle the topping over the batter.

Bake:

1. Bake the cake until a tester inserted in the center comes out clean and the nuts are a deep brown, 50 to 55 minutes.
2. Let the cake cool in the pan on a wire rack for about 2 hours.
3. Lift it out of the pan, using the edges of the foil, onto a cutting board, and cut into 12 servings.