Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up sides of a 9x5-inch loaf pan. In a medium bowl stir together the first five ingredients (through salt). Make a well in center of flour mixture.
Remove 1 tablespoon zest and squeeze 3 tablespoons juice from lemon. In a medium bowl combine lemon zest, 1 tablespoon of the juice, and the next four ingredients (through butter). Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Spread batter into prepared loaf pan. Sprinkle with almonds.
Bake 50 to 55 minutes or until a toothpick comes out clean. Meanwhile, in a small bowl combine remaining 2 tablespoons lemon juice and honey.
Immediately brush loaf with honey mixture. Cool in pan on a wire rack 10 minutes. Remove; cool completely on wire rack. Wrap and store overnight before slicing.