Place cherries in a bowl with almond extract and leave to side to soak. Place blueberries in a separate bowl with vanilla extract and leave to side to soak.
Beat sugar and 1/2 c butter until light and fluffy in a Kitchenaid mixer, then add the egg and beat well.
Stir together the flour, baking powder, and salt in a separate bowl. Add the flour mixture and 1/2 c milk alternately to beaten mixture.
Beat till smooth. If using Kitchenaid mixer, remove and stir in soaked cherries and blueberries (along with whatever extract/water/juice is in the bowl).
Spread into greased 13×9 pan.
In a separate bowl mix together the streusel crumble topping. Sprinkle over the cake mix in the pan.