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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 (175°C). Grease the jumbo muffin tin.
In a large bowl, whisk together the eggs, both white and brown sugar, vanilla, labneh or yogurt, butter.
Sift in flour, baking powder, baking soda, and salt. Gently mix until just combined—don't overmix.
Pour the batter into the prepared pan and smooth the top. Evenly spoon the berry mixture over the batter.
In a medium bowl, rub cold butter into the flour with your fingertips until crumbly.
Add brown sugar, almond meal, cinnamon, and salt. Mix until the crumb holds together when squeezed.
Freeze until ready to use. (Leftovers freeze well for future bakes!)
Sprinkle the cold crumb topping generously over the berries.
Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 1 hour before transferring to a serving plate.
Dust with powdered sugar and enjoy