Step 1

Prepare the Filling: Combine berries, sugar, cornstarch, zest, and juice in a saucepan over medium-high; bring to a boil. Reduce heat to medium-low, and simmer, mashing berries as they cook, until thick and bubbly, about 10 minutes. Cool completely, about 30 minutes.

Step 2

Prepare the Crust: Stir together flour, pecans, baking powder, and salt in a medium bowl.

Step 3

Combine sugar, butter, and shortening in a large bowl, and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, beating until combined. Gradually add cream, beating on low speed until incorporated.

Step 4

Add flour mixture to butter mixture; beat at low speed until well combined. Divide dough in half; place each half on a piece of plastic wrap. Shape each half into a 6- x 4-inch rectangle, about 1 inch thick. Wrap, and freeze 2 hours.

Step 5

Prepare the Topping: Preheat oven to 350°F. Whisk together flour, granulated sugar, brown sugar, and salt in a medium bowl. Using a pastry blender or two knives, cut butter into mixture until it resembles small pebbles. Chill until ready to use.

Step 6

Using a box grater or a food processor fitted with a grating blade, grate half of the dough (leave remaining half in freezer). Press grated dough into bottom of a 9-inch square pan coated with cooking spray. Bake in preheated oven until beginning to brown around edges, 12 to 14 minutes.

Step 7

Remove pan from oven. Carefully spread Filling over Crust, from edge to edge. Grate remaining half of dough, and sprinkle over Filling; gently press. Sprinkle Topping over dough. Bake in preheated oven until well browned, 35 to 40 minutes.

Step 8

Cool completely on wire rack, about 2 hours. Cut into 12 bars.