Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

In another bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Stir in the vanilla extract, lemon zest, and lemon juice.

Gently fold in the fresh blueberries.

Pour the batter into the prepared cake pan and smooth the top.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Once the cake is completely cooled, drizzle the lemon glaze over the top.