Preheat your oven to 375°. Grease a 9x9 pan and set aside.
In a medium sized bowl, cream the butter and sugar until light and fluffy. Add in the egg; beat well.
In another bowl, whisk together the flour, baking powder and salt.
Add the almond extract into the milk.
Add half of the dry mixture into the egg mixture beating well, then add in half of the milk. Repeat, ending on the remaining milk. Fold in the blueberries.
Spread the batter into the prepared pan.
Combine the sugar, flour and cinnamon in a small bowl then cut in the butter until crumbly.
Sprinkle the topping over the batter in the pan in a evenly, crumbly layer.
Bake until a toothpick or cake tester inserted in the center comes out clean, around 30-35 minutes.
Cool in the pan, and slice from the pan to serve.
Serve topped with whipped cream and additional blueberries
Notes
You can use half white sugar and half brown sugar for the sugar topping is desired!