Rinse cranberries in cold water; drain. Coarsely chop cranberries. Combine cranberries and 2 tablespoons of the sugar; set aside. Grease the bottom and 1/2 inch up the sides of a 9x9x2-inch baking pan; set aside.
In a medium bowl, combine the remaining sugar, the flour, baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center.
In a small bowl, combine egg, milk and lemon peel. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened (batter should be lumpy and thick). Fold in cranberry mixture. Spoon batter into prepared pan. Sprinkle Streusel Topping over batter in pan.
Bake in a 400 degree F. oven about 25 minutes or until golden and a toothpick inserted near the center comes out clean. Cool slightly; serve warm. Makes 9 servings.
In a small bowl, combine all-purpose flour, packed brown sugar and ground cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.