Greace 10-cup (2.5 L) deocorative Bundt or tube pan.
In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemond rind and juice. In separate bowl, whisk together flour, almonds, baking powder, baking soda and salt; stir half into butter mixture.
Stir in sour cream, stir in remaining flour mixture. Fold in blueberries. Scrape into prepared pan.
Bake in center of 325 degree oven until cake tester inserted into centre comes out clean, about 45 minutes.
Let cool on rack for 10 minutes. Invert onto rack and let cool.
Icing: In small bowl, combine icing sugar, milk and almond extract; drizzle over cake. Sprinkle with toasted almonds.