1Heat oven to 375°F. Spray or grease 9-inch springform pan or 9-inch square pan.
2In medium bowl, stir together flour, sugar, baking powder, soda and salt. In large bowl, beat yogurt, oil, lemon peel, lemon juice and egg with whisk. Stir flour mixture into yogurt mixture just until blended. Fold in blueberries. Spread batter in pan. Sprinkle with almonds.
3Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of springform pan.
4In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake.