1. Prepare topping. In a large mixing bowl, use an electric mixer on medium speed to beat butter and brown sugar until blended. On low speed, mix in flour just until crumbs form and flour is blended, about 15 seconds. Be careful not to overmix ? the texture should be very crumbly. Transfer crumbs to a smaller bowl and reuse the large bowl when mixing the batter.
2. Prepare cake. Preheat oven to 325degreesF. Spray an 8-inch square or 9-inch round baking pan with vegetable cooking spray.
3. Sift 11/2 cups of the flour together with baking powder, and salt. Set aside. In a medium bowl, gently stir the blueberries and remaining 1 Tbsp. flour together. Set aside.
4. In a large bowl, beat the butter and sugar with an electric mixer on mediumspeed until smooth, about 1 minute. Mix in the eggs, vanilla, and almond extract until blended, about 2 minutes. Add half the flour mixture, and mix on low speed just to incorporate. Add milk, mixing until blended. Add remaining flour mixture, mixing just until incorporated and batter is smooth. Batter will be thick. Use a spoon to stir blueberries into the batter. (If you use frozen blueberries, the batter will become stiff.) Spoon the batter into the prepared pan and use the back of a spoon to smooth the surface and spread batter in the pan. Sprinkle the reserved crumb topping evenly over the batter. Sprinkle the almonds over the crumbs, pressing them gently onto the crumbs.
5. Bake for 30 to 40 minutes, until a toothpick inserted into the center of thecake comes out clean. Cool the cake thoroughly in the pan, about 2 hours. Cut into squares or wedges and serve at room temperature. The cake may be preparedup to 2 days before serving.
Fresh Magazine July, August 2010