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Preheat the oven to 350°F. Grease and line an 8- or 9-inch round cake pan with parchment paper.
In a large bowl, beat the softened butter and granulated sugar until light and creamy.
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla sugar or vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture and mix until just combined.
Fold in the Greek yogurt until the batter is smooth and thick.
In a small bowl, toss the blueberries and raspberries with 1 to 2 teaspoons flour.
Gently fold most of the berries into the batter, reserving a few for the top if desired.
Spread the batter into the prepared pan and scatter any reserved berries over the top.
Sprinkle evenly with the granulated sugar and brown sugar.
Bake for 35 to 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.