Blueberry Raspberry Coffee Cake

Preheat the oven to 375 degrees. Grease a 9×13 pan.

Combine the flour, baking powder and salt in a medium bowl. Set aside.

Cream the butter in a large bowl until light, add the sugar and beat until light and fluffy. Mix the eggs in one at a time. Mix the dry ingredients into the creamed mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Combine the berries in a small bowl. Pour half of the batter into the prepared pan, spoon the berries over the batter and top with the remaining batter.

For the topping, combine the sugar, flour, cinnamon and salt in a medium bowl. Add the butter and cut it into the dry mixture until the mixture is crumbly. Sprinkle the topping over the cake.

Bake for an hour or until a tester comes out clean.