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Place a baking rack in the middle of the oven and heat to 400°F/190°C. Grease a 10-inch cast iron skillet with olive oil or butter, sprinkle with sugar, arrange the blueberries evenly onto the bottom of the pan, and set aside.
Whisk together the eggs, milk, sugar, vanilla extract, almond extract if using, followed by the flour and a pinch of salt. Mix all the ingredients until well combined.
Pour the batter evenly over the blueberries into the prepared pan.
Bake in the oven until set, and lightly golden-brown around the edges, about 35-40 minutes.
Remove the clafoutis from the oven, place the skillet on a wire rack and allow to cool for 10 minutes, then serve.
Store in an airtight container in the fridge for up to 2-3 days.