Preheat oven to 350* F. Combine flour, baking powder, and salt. Set aside. Butter and flour a 10-inch skillet.

Mix 6 Tbs. with the sugar until creamy. Add eggs one at a time until incorporated, and then mix in extracts.

Mix in half the flour and half the buttermilk, and then repeat with remaining ingredients. Fold in 2/3 c. almonds.

Melt remaining 4 Tbs. butter. Stir in brown sugar, and mix with blueberries. Spread in pan, and sprinkle remaining almonds over the blueberries. Cover with the cake batter. Bake for 35-40 minutes, or until a toothpick comes out with a few crumbs.

Cool, flip onto a plate, and serve with cream or ice cream.