•  Preheat oven to 350*F and line a 9"x 9" cake pan with parchment paper (or lightly grease with butter).
• In a medium bowl, whisk the flour, baking powder and salt, and set aside.
• In the bowl of an electric mixer, blend together the butter and sugar until light and fluffy and fully combined.
•  Add eggs, vanilla and almond extracts.  Mix until well combined.
• While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk).  Stop mixing as soon as it's just combined.
• Rinse off the blueberries so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour.  This flour coating will help prevent the blueberries from sinking to the bottom of your cake while baking.
• Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
• Pour batter into pan and gently smooth until level.

Prepare crumble

• Add chopped butter to a medium bowl, then add brown sugar, flour, cinnamon and salt.
• Use a pastry blender, or a fork to break the butter into even smaller pieces, while combining with other ingredients.  Mix until ingredients are combined and crumbly, and no large chunks of butter remain.
• Add sliced almonds to crumble, stir, and then sprinkle crumble evenly over cake batter.
• Bake cake in pre-heated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs.