Start by combining flour, brown sugar, and cinnamon in a mixing bowl. Make sure it’s well combined; this simple step sets the stage for wonderful flavor. Gradually pour in the melted butter and mix until crumbly. You want it to look like wet sand. Set it aside to allow the flavors to meld.

In another bowl, it’s time to whip together your cake base. Beat the softened butter and granulated sugar until it’s light and fluffy. Yes, this step takes a bit of elbow grease, but trust me, it’s worth it. Add in the eggs one at a time, and mix until smooth. Now add lemon zest and vanilla extract, taking a moment to inhale the delightful scents as they meld.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mix into your wet ingredients, alternating with the milk. This is how you keep your batter light and fluffy. It should look smooth, and the aroma? Chef’s kiss!

Gently fold in your blueberries and almond extract with a spatula. Be careful here; you want to keep those berries intact for bursts of sweetness in each slice!

Pour your batter into a greased cake pan, smoothing out evenly. Sprinkle the crumb topping over the batter generously. Pop it into a preheated oven at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The smell drifting through your home will be heavenly.

While you wait for the cake to cool, whip together powdered sugar, lemon juice, heavy cream, and lemon zest to create a glaze that will drizzle beautifully over your cooled cake.

Once the cake is entirely cool, pour the lemon glaze over top, allowing it to cascade down the sides. This adds an extra layer of sweetness and visual appeal.