Prep Your Pan and Oven: Preheat the oven to 375°F / 190°C. Generously butter and flour a 12x7-inch or 9x9-inch baking pan. If using a glass dish, reduce the oven temperature to 350°F / 175°C.
Combine Dry : In a large bowl, whisk together the 2 cups (480 ml) of flour, baking powder, and salt.
Add the blueberries and gently toss to coat them completely in the flour mixture. This prevents them from sinking to the bottom of the cake.
Mix Wet : In a separate medium bowl, use an electric mixer to cream the softened butter with the sugar, vanilla extract, and almond extract until light and fluffy.
Beat in the eggs one at a time. Slowly pour in the milk and mix on low speed just until blended.
Combine Wet and Dry: Pour the wet mixture into the large bowl with the flour and blueberry mixture.
Using a spatula, gently fold everything together just until no dry streaks of flour remain.
Do not overmix.
Make the Streusel: In a small bowl, combine the 1/3 cup (720 ml) flour, 1/3 cup (720 ml) sugar, and cinnamon.
Add the pieces of cold butter and use your fingertips or a pastry cutter to cut the butter into the mixture until it resembles coarse, crumbly sand.
Assemble and Bake: Pour the cake batter into your prepared pan and spread it into an even layer.
Sprinkle the streusel mixture evenly over the top.
Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool on a wire rack for at least 15-20 minutes before slicing.
Serve warm or at room temperature, either plain or with a generous dollop of whipped cream.
Do not overmix the batter once you combine the wet and dry . A few small lumps are perfectly fine and will ensure a tender, soft cake.
Tossing the blueberries in the flour mixture is a crucial step. It helps suspend them in the batter so they don't all sink to the bottom during baking.
Let the cake cool in the pan for at least 15-20 minutes. This allows it to set properly, making it much easier to slice and serve without falling apart.
