Blueberry Bundt Coffee Cake with Icing

1. Set the oven at 375 degrees. Generously butter a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess. 2. In bowl toss the blueberries with 1 tablespoon flour. 3. In another large bowl, whisk the remaining flour, baking powder, salt, sugar, and lemon rind to blend them. Cut in the butter until the mixture resembles crumbs. 4. In a third bowl, use a fork to whisk the eggs, milk, and vanilla.Stir liquids into the flour mixture. 5. Pour 3/4 of the batter into the pan. Top with blueberries. Spoon remaining batter over blueberries and spread evenly. 6. Bake the cake for 35 minutes. Set on a wire rack to cool for 20 minutes. ICING: 1. In a bowl, combine the sugar, almond extract and 1 tablespoon milk. Stir well with a spoon until the icing is thick but runny. Add more milk, 1 teaspoon at a time, if necessary. 2. Drizzle the icing over the cake.