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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, ½ 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. Swirl with 1 tablespoon jam. 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!