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1. Cream butter and sugar in a bowl for about 3 minutes.
2. Add eggs and mix into a fluffy mixture.
3. Add the sour cream, vanilla extract, and lemon zest and beat for another two minutes.
4. Add the flour and mix it in by folding motion with the help of a long-handled spoon.
5. Set about three tablespoons of the frozen berries aside and add the rest to the cake mixture.
6. Place in a rectangular or square baking pan lined with baking paper.
7. Place the dry ingredients in a bowl and use your fingers to crush the dry ingredients into the butter until coarse crumbs form.
8. Spread over the cake and sprinkle with the frozen berries we set aside.
9. Sprinkle the cookies with chocolate and bake in an oven heated to 170 degrees for about 35 minutes.
10. Cool to room temperature and cut into squares.
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