Preheat oven to 390°F with rack in middle. Line bottom of a 8-inch square baking pan with parchment paper, butter sides of pan

For streusel topping:

Stir together almond meal, sugar and cinnamon in a small bowl. Add melted butter, combine everything with a fork until mixture forms small clumps. Set aside.

For the cake:

Whisk together flour, baking powder and salt in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg one at a time and beat until well blended.

Mix in flour mixture with a wooden spoon until just combined.

Spoon batter into pan, smoothing top.

Add the berries on top and lightly press them into the batter.

Crumble the streusel topping evenly over batter.

Bake for about 35 minutes or until a wooden pick inserted into center comes out clean.

Cool in pan for 10 minutes. Cut into 9 even pieces and let them cool completely on rack.