Preheat your oven to 425 degrees F.
In a large bowl, whisk together the flour and salt. Add the eggs, buttermilk, vanilla extract and almond extract. Mix until thoroughly combined and smooth. (If you have a food processor on hand, you can alternatively place the flour, salt, egg, buttermilk and extracts in the bowl of your food processor. Process until smooth.) Set aside.
Place a 10-inch cast iron skillet, or nonstick skillet over medium heat. Add the butter to the skillet and melt. Then add the blueberries and saute for about 3 minutes. Remove from heat, and pour the batter into the pan. Immediately transfer the pan to the oven and bake for 20-25 minutes or until puffed up and browned. Remove from heat. Let the dutch baby pancake cool slightly. At this point, the dutch baby should deflate.
While your dutch baby is baking, prepare your lemon crema. Place the whipping cream in the bowl of your stand mixer, with whisk attachment fixed. Mix until medium-high speed until it just starts to form soft peaks. Add the sugar, lemon zest and salt, and then continue mixing until stiff peaks form. Cover and refrigerate until you are ready to use.
Serve the buttermilk blueberry dutch baby pancake sprinkled with fresh blueberries and your favorite granola. Drizzle with maple syrup and dollop with the lemon crema. Enjoy immediately!