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PREHEAT oven to 325°F. Mix flour and baking soda until well blended; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, mixing well after each addition. Add flour mixture alternately with sour cream, beating until well blended after each addition.
SPOON into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
BAKE 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Cool completely on wire rack. Serve topped with raspberries and blueberries.