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Line an 8" or 9" square baking pan with foil; lightly grease foil.
Combine flour, oats, and sugar in a large bowl. Add butter and cut in with a pastry blender (or 2 forks) until it resembles coarse crumbs. Stir in almond extract.
Reserve about 1 cup of the oat mixture. Press the rest of the oat mixture evenly into the bottom of the prepared pan.
Spread blueberry preserves over the top of the of the pressed oat mixture, leaving about a 1/2-inch border along the edges.
Mix almonds with reserved oat mixture; sprinkle evenly over preserves and press down gently.
Bake at 350℉ for 25-30 minutes until edges are golden. Cool in pan.
Lift by edges of the foil onto a cutting board and cut into small bars.