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Preheat oven to 350°F. Grease and flour Bundt pan. Set aside.
In bowl of an electric mixer fitted with paddle attachment, cream together cream cheese, butter, and sugar on medium until smooth, about 5 minutes.
Add eggs, two at a time, beating well after each addition. Then, with mixer on low, add vanilla extract, almond extract, lemon zest, and lemon juice, mixing until combined. With mixer still running, slowly add flour and mix until just incorporated. Gently fold in frozen blueberries.
Grease the Bundt pan one more time. Then evenly pour in batter and smooth the top.
Bake for 30 minutes, then reduce oven temperature to 325°F and bake for another 50–60 minutes, or until a toothpick comes out with a few moist crumbs.
Let the cake rest in pan for 15 minutes. Carefully run a knife around the edges, then invert the cake onto a wire rack to cool completely.
To make the lemon drizzle, whisk together confectioners’ sugar, lemon zest, lemon juice, and heavy cream until thick but pourable. It should drizzle slowly off a spoon, not run like water. If it is too thick, add more heavy cream ½ tablespoon at a time. If it’s too thin, add more confectioners’ sugar, 1 tablespoon at a time. Drizzle over the cake once completely cooled.