Preheat the oven to 350 degrees. Coat an 8-inch baking pan with cooking spray.
Make the lemony crumb topping by combining the flour, brown sugar, lemon zest, cinnamon, and salt, in a small bowl; toss until well combined. Add the butter and mix thoroughly with a fork or your fingers until coarse crumbs form. Set aside until needed.
Make the berry coffee cake by mixing together the flour, baking powder, baking soda, and salt until well combined.
Using a mixer or hand mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat well.
Gradually add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour. Hand mix until just incorporated.
Spoon half of the mixture into the prepared baking pan (the batter will be very thick!) then smooth with a spatula. Sprinkle most of the berries on top of the batter then top with the remaining batter and smooth with a spatula. Press the remaining berries into the batter. Spread the lemony crumb topping evenly over the top.
Bake for 55-60 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and allow to cool completely on a wire rack.
Make the glaze by combining the powdered sugar, milk, and vanilla together until creamy, smooth, and desired thickness. Drizzle the glaze over the cooled cake and serve. Store any extra cake in an airtight container in the refrigerator. Enjoy.