Whisk together the flour and sugar. Add the margarine pieces and, with your fingers, rub into the flour/sugar mixture, until it forms clumps. Toss in the berries. Keep in the refrigerator until the batter is in the pan.

Preheat the oven to 350 degrees Fahrenheit. Grease an eight by eight-inch baking pan and line with Gefen Parchment Paper. Leave the paper overhanging to facilitate removal of the bars.

In the bowl of a stand mixer, add eggs and brown sugar and beat for two to three minutes until slightly thickened. Slowly stream in the oil, followed by the honey and vanilla. Add the flour, salt and baking powder, and stir to combine. Gently fold in the berries – if you stir too much, they will discolor the batter.

Pour the batter into the prepared baking pan, smooth, and top with the streusel mixture. (You may not need all of it.)

Bake in the center of the oven for 25 to 28 minutes. Remove the cake from the oven, and drizzle with honey. Allow the cake to cool in the pan, and then, using the parchment paper, lift the cake out of the pan and place on a cutting board. Cut into 16 squares.