Preheat the oven to 350°F.

Oil and flour the inside of a 10-inch bundt pan.

In a small container such as a liquid measuring cup, stir together the milk, yogurt, vanilla extract, and almond extract. Set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.

In a separate large mixing bowl, use an electric mixer to beat the butter and sugar together at high-speed, until creamy.

Carefully add the milk mixture to the butter mixture, either by hand, or by beating it in at low speed.

Once all of the liquid has been added, begin beating in the flour mixture, about a cup at a time, beating each addition in before adding the next. Continue beating until a smooth batter is formed.

Fold in all but ½ cup of the berries.

Sprinkle the reserved ½ cup of berries into the bottom of the prepared cake pan, then pour the batter over the berries. Smooth out the top with a spoon or spatula.

Bake the cake for about 60 to 70 minutes, until a toothpick inserted into the cake comes our clean of batter.

Place the cake on a cooling rack and allow it to cool completely.

Mix the glaze ingredients together in a small bowl while the cake cools. Add a splash more milk if the glaze seems too thick, and a bit more powdered sugar if it seems too thin.

Once the cake is cool, run a knife along the inner and outer edges inside the pan, then carefully invert the cake onto a plate.

Drizzle the cake with the glaze, then slice and serve.