CINNAMON TOPPING:

1 c. sugar
2/3 c. flour
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. butter

CAKE:

3 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. unsalted butter, room temperature
1 1/2 c. sugar
2 eggs
1 c. sour cream
1 c. blueberries
1 c. raspberries

Topping: Combine sugar, flour, cinnamon and salt in bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.

Cake: Preheat oven to 375 degrees. Grease and flour 9 x 13 inch baking pan. Sift flour, baking powder and salt into medium bowl. Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs one at a time.

Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients.

Combine berries in a small bowl. Pour half of batter into prepared pan. Spoon berries over. Spread remaining batter over berries. Sprinkle with topping. Bake until tester inserted in center comes out clean, about 1 hour.