Preheat oven to 350 degrees. Spray an 8-inch round or 8-inch square baking pan with cooking spray and set aside.
In a medium mixing bowl, combine the flour through salt.
In a measuring cup or blender container, combine the egg, yogurt, melted butter and vanilla. Whisk or pulse to combine the ingredients.
Pour the wet ingredients into the flour mixture and mix to combine. Spoon about 2/3's of batter into prepared pan. Mix the berries with the brown sugar and spoon over batter. Top the berries with remaining batter and sprinkle with sliced almonds.
Place in preheated oven and bake for 35 to 40 minutes or until cake springs back when lightly touched. Cool for 10 minutes.
While cake cools, prepare the glaze and then drizzle over cooled cake. Serve warm or at room temperature.
Please note: If using frozen berries do not defrost.
Gluten Free Notes: Use 3/4 cup plus 2 tablespoons gluten free all-purpose flour blend, 2 tablespoons modified tapioca starch and add 1/2 teaspoon xanthan gum. The gluten free version may require a few tablespoons milk to be added to the batter. Use your best judgement.