Preheat over to 350 F.

Grease and lightly flour a 9 in. spring form pan.

Mix together all ingredients for the berry mixture in a medium bowl and set aside.

Combine flour, baking powder, baking soda, and cinnamon in another medium bowl and set aside.

Cream butter and sugar in a large bowl or stand mixer.

Add in eggs one at a time, beating in between.

Add in vanilla extract and beat on medium speed for 2 minutes, occasionally stopping to scrape down the sides of the bowl.

Beat in the flour mixer, alternating with the sour cream on low speed until fully incorporated. Scrape down the sides as needed.

Spread 1/2 of the batter out in the pan, batter will have a bit of a dough consistency and you may need to use your hands to spread it around all the way out to the edges.

Evenly distribute half of the berry mixture on top of the batter.

Spread the remaining batter over the filling and then evenly top with the remaining filling.

Bake for 55 - 65 minutes.

Check around minute 45 to see if you need to use the tin foil method mentioned above for the remainder of cooking.

Once cake is fully cooked, remove from oven and let cool in the pan for 10 minutes, then remove the sides of the pan and allow to cool completely on a cooling rack.

Once cake has cooled, stir together icing ingredients and drizzle over the cake.