In a medium mixing bowl mix berries with ⅓ cup granulated sugar, cornstarch and lemon juice. Mix gently until the ingredients are evenly coated and the cornstarch has dissolved.
In a separate medium bowl whisk together flour, 1 cup sugar, milk, egg, vanilla and almond extracts and cinnamon. Whisk just until combined and no lumps remain.
Add melted butter to a 12 inch cast iron skillet. Swirl until it coats bottom and sides. Immediately pour batter into skillet. Dollop fruit over batter using a Tbsp.
Bake for 40 minutes or until puffy and golden.
Serve warm with vanilla ice cream or whipped cream.