Heat oven to 350°F. Spray a 9-inch cast iron skillet with oil, and spread evenly with a paper towel. Set aside.
In a large bowl, stir together the flour, sugar, baking soda, baking powder and lemon zest.
In a separate medium bowl, stir together the greek yogurt, milk, egg and almond extract.
Mix the wet ingredients into the dry ingredients until completely combined.
Fold ¾ cup of the blueberries and all of the sliced almonds into the mixture.
Scrape into the prepared skillet. Scatter the remaining blueberries on the top.
Bake for 25-30 minutes until a knife inserted in the middle of the pancake comes up clean.
Serve with syrup and extra blueberries!