Preheat your oven to 350 degrees Fahrenheit.
Wash your blueberries and pick out any berries that are shrivelled, and pull off any stems. Drain your blueberries and then toss them with 1 or 2 tablespoons of the all-purpose flour to coat. Set aside. (If you are using frozen blueberries, set aside 1/4 cup of your all-purpose flour and use that to toss with your blueberries to coat. However, do this later as you want to keep your blueberries frozen until just before adding them to your batter)
Take the remaining flour and add in the baking powder, baking soda and salt. Whisk until well combined and set aside.
In the bowl of your stand mixer (or in another large bowl if you will be using a hand held mixer) combine the eggs with the sugar. Beat at medium speed for 3 - 5 minutes until the mixture is a pale yellow colour. Slowly add in the oil and the almond extract. Beat until well combined.
With the mixer speed set to low, slowly add in half of the flour mixture. Then, add in 1/2 of the orange juice. Once everything is incorporated, add the rest of the flour, and then the rest of the orange juice. Mix until just well combined.
Pour the blueberries into the batter and using a wooden spoon or a rubber spatula mix the berries into the batter; be careful not to break your blueberries apart. Be sure to add in any of the loose flour which remains in your bowl; you need the entire 2 1/2 cups flour in your batter.
Grease a 9 inch round cake pan with some vegetable oil and line the bottom with some parchment paper. Pour the batter into the pan.
Bake your cake in the center of your oven for 50 - 60 minutes, depending upon your oven. Your cake is ready when a toothpick inserted into the center comes out clean.
Remove cake from the oven and allow it to cool in the pan for approximately 5 minutes. Remove from pan and allow to cool completely on a baking rack.
Dust with icing sugar and serve.