Pre-heat oven to 350° F. Spray and line an 8-inch round pan (I use one with a removable bottom).

In a stand mixer or with an electric hand mixer, cream together the butter and 3/4 cup of sugar until the mixture is light and fluffy (1-2 minutes).

Add the eggs one at a time, scraping down the bowl as you go. Add the vanilla and almond extract as well.

Add the remaining dry ingredients but NOT THE FRUIT or last few (lemon juice, cinnamon, sugar). Mix until just combined, you don't want to overmix. You'll have a thick batter but it should be easily spreadable. Spoon into the prepared pan and use a rubber spatula to smooth the top.

Scatter or arrange the blueberries and cherry halves over the batter---cherries should be cut-side down. Drizzle the lemon juice over the cake evenly, then sprinkle with the cinnamon and sugar.

Bake the cake for 45 to 50 minutes, until it's cake is golden and a toothpick inserted into a center comes out clean. Let cool fully before serving. This cake is actually even better the second day, so I recommend letting it stand at room temperature (covered lightly) overnight.