Blueberry Sour Cream Coffee Cake

Preheat the oven to 375° F. Butter a 9-inch bundt pan or (9x5 inch) loaf pan.In a large mixing bowl, beat together the butter, 1/2 cup sugar, and lemon zest until combined. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, almond flour, baking powder, and salt. Mix in the blueberries with 1 tablespoon flour.To make the streusel. Combine all ingredients in a bowl and mix until a crumble forms.Spoon half the batter into the prepared pan. Sprinkle over the streusel. Add the remaining batter and then swirl in the remaining 2 tablespoons jam. Sprinkle with 1 tablespoon sugar (if desired).Bake for 55-60 minutes, or until the center is just set. Meanwhile, make the glaze. Whisk all ingredients in a bowl until smooth and drizzly. Drizzle the glaze over the cake. Slice and enjoy!