Prep. Preheat your oven to 350℉. Prepare a 9 x 9 baking pan with non-stick cooking spray.
Cream butter and sugar, add eggs. Cream the butter and sugar in a large mixing bowl, using an electric mixer on medium. Beat until light yellow and fluffy, at least 3 minutes. Add the eggs, one at a time, then the vanilla.
Add dry ingredients and sour cream. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Add the dry ingredients and the sour cream to the butter mixer, a third at a time, beginning and ending with the flour. Mix on low.
Mix in berries. Add berries and gently mix in by hand.
Make topping. Make the topping by combining the butter, flour, and sugar with a fork or your hands until it looks crumbly. Sprinkle it on top of the batter in an even layer.
Assemble. Spread the batter into the prepared pan and gently even it out with a spatula. Sprinkle the topping on the batter in an even layer.
Bake. Bake for 35-45 minutes, until a toothpick in the center comes out clean. Cool in the pan for at least 5 minutes before serving, then serve right out of the pan. Coffee cake will stay fresh at room temperature for 2 days.