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In a bowl, toss the berries with sugar and flour until evenly coated. Set aside while you prepare the cake batter.
Preheat oven to 350°F (177°C). Grease an 8-inch square baking pan and line with parchment paper, leaving overhang on the sides to easily lift out the cake later.
Make the cake batter: In a medium bowl, whisk together the labneh/yogurt, granulated sugar, brown sugar, melted butter, eggs, and vanilla until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the dry ingredients into the wet ingredients until just combined (do not overmix).
Spread the cake batter evenly into the prepared pan. Spoon the berry mixture over top, spreading it out in an even layer.
Make the streusel topping: In a medium bowl, whisk together the flour, brown sugar, almond meal, cinnamon, and salt. Cut in the cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs. Sprinkle the streusel evenly over the berry layer.
Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan before lifting out and slicing.