In a large mixing bowl, combine butter and sugar. Beat for 2 minutes until fluffy. Add eggs and beat for 1 minute. Add zest, vanilla extract and almond extract and beat for 1 additional minute until well incorporated.
In a separate bowl whisk together flour, baking powder, soda and salt.
In a pourable measuring cup, combine sour cream and buttermilk, and set aside.
Add half of flour mixture to butter/sugar/egg mixture, then all of the sour cream/buttermilk mixture, then remaining flour, mixing until mostly combined after each addition. (Try not to overmix!)
When batter is combined, wash and dry blueberries, or if frozen, remove from freezer. Chop cold cream cheese. Sprinkle with 1 T flour (so these elements don't sink into the batter). Fold both components gently into batter.
Pour batter out into a greased 9×13 pan, top with crumble topping *recipe below and bake at 350 degrees for 40-50 minutes until golden and a cake tester comes out mostly clean, or the internal temperature registers 190 degrees or more on a digital instant read thermometer. (If you plunge your cake tester into a chunk of cream cheese, you'll have a different outcome.) Cool 15 minutes or more, prior to slicing and serving. Serve warm, or at room temperature.
Powdered Sugar Glaze: 2 cups powdered sugar 3-4 TBSP AE Whole Milk 1 TBSP lemon juice 1 tsp vanilla extract Combine all ingredients, whisk until smooth. Add powdered sugar to thicken, or more milk to thin to desired consistency.