Preheat oven to 350 ℉. Combine 1/2 whole cup sugar sugar, cornstarch, water and blueberries in a heavy saucepan. Simmer over medium heat until sauce is thickened and clear. Stir in lemon juice and set aside to cool. Combine 1/2 whole cup all purpose flour flour, 1/2 whole cup sugar sugar, baking powder, cinnamon and mace in a food processor or mixing bowl. Cut in half the butter until mixture resembles coarse meal. Add egg, milk and vanilla and mix until blended.
Spread half the batter in an 8 inch baking pan. Spread blueberry filling evenly over batter. Spread remaining batter over filling. Combine remaining flour and sugar in a food processor or mixing bowl. Cut in remaining butter. Stir in almonds. Spread topping over cake. Bake 40-45 minutes or until a tester comes out clean when inserted in center. Serve cake in a pool of strawberry sauce.