Preheat oven to 350 degrees.
Line a regular size loaf pan (mine is 9"x5") with parchment paper or spray with vegetable oil cooking spray.
In a large bowl, cream together butter, granulated sugar, eggs, vanilla and almond extracts.
In a separate bowl, combine flour, baking powder and salt, then stir into egg mixture (adding half the mixture at a time) alternating with adding the milk.
In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. (remember that keeps the blueberries from sinking to the bottom)
Fold in lemon zest and blueberries into the batter. Do it gently but still rather quickly. Pour batter into prepared loaf pan.
Bake for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. (Mine took 60 minutes)
Cool bread in pan for 40 minutes on a wire rack. Remove bread from the pan, and continue to cool on wire cooling rack.
Whisk together glaze ingredients in a small bowl and drizzle over the completely cooled bread.
Sprinkle with sliced almonds if desired.
Store in refrigerator.