Preheat oven to 350 degrees. Spray a 9" springform pan with vegetable spray. Line the bottom of the pan with a piece of parchment paper, cut to fit the bottom of the pan. Lightly spray the parchment and set aside.
FOR THE ALMOND STREUSEL:
In a medium bowl, combine the brown sugar, sugar, cinnamon, flour and salt and mix well. Stir in the melted butter until well combined. Add the almonds and use your fingers to work them through the mixture. Set aside.
FOR THE BUCKLE BATTER:
In a medium bowl whisk together the flour, salt, baking powder and baking soda. Set aside.
Mix the berries together in a bowl and set aside.
In a large bowl with a hand mixer, cream the butter and sugar together. Add the egg, vanilla and almond extract and beat until smooth. Beat in one cup of the flour mixture until just combined. Add half of the buttermilk and blend into the batter. Add remaining flour, beating until just moistened. Add the remainder of the buttermilk and mix until smooth, but don't over beat the batter.
Spread half of the batter evenly into the prepared pan and top evenly with the berries. Using a tablespoon, scoop the remaining batter and deposit dollops of the batter all over the fruit. Do not spread the batter out, you want some of the fruit to poke through. Sprinkle with almond streusel topping
Bake for 60 to 75 minutes or until a cake tester comes out clean. Cool to room temperature. Run a sharp knife around the edge of the cake and remove the collar to release it. Transfer the buckle to a serving platter.
Mix the powdered sugar and cream together until it forms a thin glaze. Drizzle the glaze over the buckle and serve.