Blueberry Upside Down Cake

2 c blueberries
1/2 c white sugar
2 tbsp all purpose flour
2 tbsp grated lemon zest
1/2 c butter
1 c white sugar
3 eggs
1 tsp almond extract
1 tbsp grated lemon zest
3/4 c milk
2 c all purpose flour
4 tsp baking powder
1/2 c silvered almonds

Preheat oven to 350.
Grease and flour a 9inch springform pan.
In a medium bowl, combine first 4 ingredients.
Pour into prepared pan.
In a alrge bowl, cream together butter and sugar until light and fluffy.
Beat in eggs 1 at a time.
Stir in almond extract and lemon zest.
Mix together flour and baking powder.
Beat into butter mixture, alternating with milk.
Pour batter over berries.
Bake for 60-70 minutes.
Place a serving plate over the top of pan and invert cake and plate together.
Sprinkle almonds on top and serve warm.