Lightly spoon flour into a dry measuring cup; level with a knife. Combine first 5 ingredients in a large bowl; add 2/3 cup blueberries, and toss well. Combine buttermilk, butter, extracts, and egg; stir well with a whisk. Add to flour mixture, stirring just until flour mixture is moist.
Spoon batter into an 8-inch square baking pan coated with cooking spray, spreading evenly. Top with 1/3 cup blueberries.
Combine almonds, brown sugar, and cinnamon, and sprinkle over blueberries. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
This recipes has great combination of flavors, with the almond, blueberries and cinnamon. It is low fat and easy to make, especially since they are common ingredients that you will have on hand. Making it again the second weekend in a row, perfect companion to other brunch dishes or alone with a cup of coffee.
As is I'm not sure what to rate this recipe, but with the changes I made, it was excellent! First off, I doubled the recipe. I also used have oat flour by grinding up some oatmeal. I cut the sugar in half. I didn't have the almonds so I just omitted them. I also increased the blueberries by a third. I also used a butter spread. I melted the butter spread and added it last to the mixture. I loved the almond flavor, and the moist and buttery flavor. I think the extra sweet blueberries made up for the sugar. I have two kids that didn't miss the sugar at all!