Preheat oven to 350F. Butter a 9-inch springform pan and line the bottom with parchment paper. Set aside.

In a medium bowl, whisk together flour, brown sugar, and cinnamon. Add cold butter cubes and cut in with a pastry cutter or fork until mixture resembles coarse crumbs with some pea-sized pieces. Refrigerate while making the batter.

In a large bowl, whisk together flour, baking powder, and salt until well combined.

In another large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla, scraping down the bowl as needed.

Reduce mixer to low. Add flour mixture in three additions, alternating with sour cream in two additions, beginning and ending with flour. Mix just until combined - do not overmix.

Gently fold in 1 cup berries. Spread half the batter into the prepared pan. Scatter remaining 1/2 cup berries over the batter. Dollop remaining batter on top and spread evenly - it does not need to be perfect.

Sprinkle crumb topping evenly over the batter, breaking up any large clumps. Bake until golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool in pan on a wire rack for 15 minutes, then remove springform ring and cool completely.