Place oven rack in center position and heat oven to 400 degrees F. Generously butter a 9-inch round springform pan, dust pan with flour, knocking out excess, then line bottom of pan with a round of parchment paper and butter paper; set aside.

All ingredients should be at room temperature. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside. In a small, bowl toss blueberries with 1 to 2 tablespoons of flour mixture until lightly coated; set aside.

In a large bowl, using an electric mixer on medium speed, cream together butter and sugar, until pale yellow and fluffy. Add eggs, one egg at a time, beating after each addition. Add lemon zest and extracts and beat to combine. Add small amounts of flour mixture alternately with buttermilk, beginning and ending with flour mixture, mixing until just blended after each addition, scraping down sides of bowl with a spatula as needed.

Pour batter into prepared pan and spread evenly. Sprinkle dusted blueberries evenly over batter (berries will sink into batter during baking). Sprinkle sliced almonds and turbinado sugar over top of blueberries.

Bake until top is golden brown and a toothpick inserted into center of cake comes out clean, about 30 to 35 minutes. Remove from oven and let cool in pan set on a wire rack for 10 to 15 minutes before releasing sides of springform and sliding cake onto wire rack to cool completely before serving. Excellent as is, or serve with sweetened whipped cream, if desired.

Makes one 9-inch cake, or about 8 to 10 servings.