Step #11 In a bowl, vanilla, mix yogurt, & 1 egg until mixed; stir in theto flour-baking powder mixture until incorporated.
Step #12 Spread batter in a buttered 9-inch round cake pan with a removable rim.
Step #13 In a bowl or food processor/blender (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 c sugar, remaining egg, & lemon juice until smooth.
Step #14 Spread over batter in pan, leaving a 1/2-inch border bare.
Step #15 Gently spread blueberry mixture over cream cheese mixture, leaving some visible.
Step #16 Stir almonds into reserved flour mixture & sprinkle it over cake, concentrating most around edge of batter.
Step #17 Bake in a 350° oven until center of cake barely jiggles when pan is carefully shaken & top of cake is golden brown, 30 to 40 mins.
Step #18 Let cool on a rack for 15 mins, then remove pan rim.
Step #19 Serve warm or at about room temp.
Enjoy the Blueberry-Cream Cheese Coffee Cake recipe