Combine the blueberries, 1/4 cup water, and lemon juice in a 1- to 2-quart saucepan. Cook over medium heat until mixture boils. Lower heat and simmer the mixture, stirring occasionally. Simmer until the blueberries have split and released their juices (about 3 minutes).

In a small bowl, mix the cornstarch and 2 teaspoons water. Add to the blueberry mixture. Stir until thickened (about 1 minute).

Remove from heat and allow to cool to room temperature.

In a large bowl, whisk together the flour and sugar. Add the butter and mix with a pastry blender or a fork until mixture resembles coarse crumbs.

Remove 1/2 cup of the mixture and set aside to use for the topping.

Add the lemon zest, baking powder, baking soda, and salt to remaining flour mixture. Mix just until combined.

In a separate bowl, mix the yogurt, egg, and vanilla until blended and smooth. Add to the flour mixture and mix just until combined.

Transfer the batter to the prepared pan. Spread evenly.

Using an electric mixer on medium speed, beat the cream cheese, sugar, egg, and lemon juice until smooth. Spread the mixture over the cake batter, leaving a 1/2-inch border around the edges.

Spread the cooled blueberry mixture over the cream cheese mixture. Leave some of the cream cheese mixture visible around the outermost edges.

Stir the almonds into the reserved cake mixture. Sprinkle over the cake, placing most of the mixture around the outer edges.

Bake 30 to 40 minutes, or until the top of the cake is golden brown and the center of the cake barely jiggles when the pan is gently shaken.

Cool the cake in pan on a wire rack for 15 minutes. Then, release the pan's latch and remove the sides of the pan.

Serve warm or at room temperature.