Blackberry Coffee Cake

Heat oven to 350°F. Spray bottom and sides of 9 -inch spring-form cake pan with non-stick cooking spray. In small bowl, mix all Blackberry Filling ingredients; set aside. In medium bowl, sift together flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in flour mixture alternately with sour cream on low speed. Spread two-thirds of the batter in pan; sprinkle the blackberry filling. Spoon another one-third of the batter by tablespoonfuls over filling and spread evenly. Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes. Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake