Make the crumb topping first- In a small bowl combine the flour, sugars, and cinnamon. Use a pastry cutter to cut in the butter or pinch the butter into the mixture with your fingers gently until medium clumps for. Put it in the fridge until you are ready to use.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed for two minutes, until light and fluffy. Add in the egg and mix for another 30 seconds.
Meanwhile in a medium sized bowl, combine the dry ingredients except for the 1 tablespoon separated flour. Add ½ of the dry ingredients to the mixture and beat on low till mostly combined.
Add in the sour cream and vanilla, and mix to combine again, then add in the last of the flour and continue mixing.
Remove the bowl from the mixer and set aside. Then in a small bowl combine the berries with 1 tablespoon of flour and gently mix so you don’t break up the berries. Fold the berries into the cake batter gently.
Spray the cocottes or ramekins with non stick spray and fill them up ⅔ way full. Remove the cinnamon crumb topping from the fridge and sprinkle it all over the tops of the batter.
Bake for 20-25 minutes or until the cake is golden brown and a skewer inserted comes out clean. Cool.
Make the glaze. In a small bowl combine the confectioners sugar and milk, mix with a fork and drizzle over the mini cakes.
Makes 6 mini cakes in either cocottes or ramekins. Can be made in and 8x8 inch pan as well but you will have to adjust your baking time to probably 10 minutes longer.