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Preheat the oven to 350° and grease a 9x13-in baking dish with non-stick spray.
In a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, cream together the butter and brown sugar.
Add in the eggs one at a time beating after each addition.
In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Then, add half of the flour mix to the wet ingredients and beat until mixed.
Add the sour cream and vanilla and beat until mixed, then add the remaining flour mixture and beat until everything is well incorporated.
Pour half of the batter into the baking dish and evenly spread the blackberries out in a layer on top of the batter. Then pour the rest of the batter over the blackberries, making sure to fully cover them.
Combine the ingredients in a large bowl or stand mixer and beat until crumble forms, spread evenly over cake batter.
Bake for 40 to 45 minutes or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Remove from oven and begin making the glaze.
Whisk together the glaze ingredients and drizzle over the top of the warm coffee cake. Allow the glaze to cool and harden for about 10 minutes before slicing and serving.