Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.

In a medium bowl, stir together 1½ cups berries (210 grams) and flour; fold into Butter Cake Batter. Spread into prepared pan. Sprinkle remaining ¼ cup (35 grams) berries onto batter.

Bake until golden brown and a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 15 minutes, covering with foil during final 15 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 15 minutes. Remove from pan, and let cool completely on wire rack.

Drizzle Vanilla Glaze onto cooled cake. Refrigerate in an airtight container for up to 3 days.