Preheat the oven to 350°F
Cream together butter, white sugar, and brown sugar using a hand or stand mixer.
Add eggs in one at a time, beating just until combined.
Add vanilla extract and almond extract and combine.
In a separate bowl, mix together buttermilk, lemon juice and lemon zest.
In another bowl, mix flour, baking powder and salt. Add ⅓ of the flour mixture to the mixer, followed by ½ of the buttermilk mixture. Repeat, ending with the flour.
Place frozen wild blueberries in a bowl and toss with the 1 tbsp of flour. Add to the batter, along with the white chocolate chips. Fold to incorporate.
Line two 8-inch cake pans with parchment paper and grease. Divide the batter between the two pans evenly.
Bake at 350°F for 30 minutes.