Blueberry Almond Cake

• Preheat the oven to 350°F.
• Line the bottom of an 8 inch round cake pan with an 8 inch round piece of parchment paper and grease the sides and bottom to ensure easy release.
• In a medium bowl, whisk together the all purpose flour, baking powder, and kosher salt until well combined.
• In a large bowl mix or rub together the lemon zest and granulated sugar until combined and fragrant.
• Using a handheld or stand mixer on medium speed, beat the butter and lemon sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating after each until smooth.
• Add the vanilla extract and almond extract, beat until combined. Make sure to scrape down the bowl as needed, get the bottom really well.
• Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk until combined, do not over mix.
• Pour the batter into the prepared cake pan and smooth the top with a spatula. 
• Top the cake batter with the fresh blueberries and then the sliced almonds on top, making sure they are distributed evenly over the top.
• Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 28-34 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Try not to over bake, keep an eye on it!
• When the cake is finished baking, let it cool in the pan for about 5 minutes. Then run a knife around the edges, place a plate on top, and carefully flip the cake out, and then flip it back over onto a plate so the almonds and blueberries are on top.