Add around 1/2 of the blueberries into a bowl and smush with a fork to release their juices. Add the sugar and lemon juice. Stir to combine and set the bowl on a large plate in case the blueberry mixture bubbles over. Microwave for 1 minute and 30 seconds, or until you can see it bubbling in the microwave. Then stir in the vanilla or almond extract and the remaining fresh blueberries.

Preheat oven to 425º F and line a baking sheet with parchment paper.

Whisk all purpose flour, whole wheat flour, baking powder, sugar, and salt together in a large bowl. Transfer to a food processor along with the pieces of butter. Pulse in short bursts until the mixture has small to medium sized crumbs. (See notes for alternatives if you do not have a food processor.) Add the mixture back into the large bowl and add the milk. Stir until a rough dough forms.

Flour a work surface and dump out the dough. Pat it into a rectangle shape, around an inch thick. Then fold it in half. Repeat the patting and folding three more times. Then pat the dough out one last time until the rectangle is roughly 9 inches by 6 inches and 1 inch thick. Use a sharp biscuit cutter to cut out 6 biscuits, around 3 inches across. (Do not twist the biscuit cutter.) If you do not have a biscuit cutter, use a sharp knife and cut the dough into 6 even squares, 3 inches by 3 inches.

Transfer the biscuits to a parchment lined baking sheet. Bake for 10 to 15 minutes or until golden brown. Once done baking, remove from oven and transfer to a cooling rack.

In a large bowl, add the whipping cream and beat on medium-high speed until slightly thickened. Then add the sugar and vanilla extract and continue beating until medium peaks.

Once the biscuits have cooled slightly, split them in half like a hamburger bun. Add a scoop of whipped cream followed by a spoonful of the blueberry mixture. Then cover with the top half and add another scoop of cream followed by another spoonful of the blueberries. Serve immediately and enjoy!