A moist and fruity blueberry coffee cake makes for a wonderful breakfast treat or afternoon indulgence.
Preheat oven to 350 F. Spray a 9-inch springform pan with nonstick cooking spray.
In a large bowl combine the flour and 3/4 cup of the sugar. Mix on low to combine. Add the butter and continue mixing on low to cut the butter into the dry ingredients - the mixture should resemble coarse crumbs. Reserve 1/3 cup of the mixture and set aside. To the remaining mixture, add the baking powder, baking soda, salt and lemon zest and beat on low to incorporate.
In a separate bowl, whisk the yogurt, vanilla and 1 of the eggs together until combined. Add to the mixer bowl and beat to combine, mixing just until incorporated -the batter will be thick. Transfer to the prepared pan and spread into an even layer.
Add the cream cheese, remaining 1/4 cup of sugar, the remaining egg, and the lemon juice to the bowl of the stand mixer (use the same one you used for the batter, no need to wash it). Beat on medium-high speed until well combined and smooth. Pour over the batter in the pan, leaving about 1/2-inch border around the edges. Gently spread the blueberry filling over the cream cheese, leaving a small border at the edge. Stir the almonds into the reserved flour/butter/sugar mixture, then distribute it over the surface of the cake, concentrating most of it around the edges of the batter.
Bake for 45-50 minutes, or until the top of the cake has browned, and the center just barely jiggles when the pan is gently shaken. Transfer to a wire rack and let cool for 15 minutes, then remove the edges of the pan before cooling to room temperature.