Preheat the oven to 350 degrees. Prepare a round 9 inch spring form pan (the sides release and can be removed) with a round of parchment paper for the bottom and greased sides. Set aside
With a beater, cream the softened butter. Slowly add the granulated sugar and mix until combined.
Add eggs, one at a time, mixing to fully combine.
In a separate mixing bowl stir together the all purpose flour, almond flour, baking powder, salt, allspice and nutmeg.
Combine the milk and vanilla extract. While mixing alternate adding the flour mixture and the milk-vanilla to the butter-sugar-egg mixture until fully combined.
Add the blueberries and stir just to combine.
Instructions for the Seed Streusel:
In a mixing bowl combine all ingredients for the streusel. Using a dough cutter or two dining knives, cut the ingredients together to make a consistency of large crumbs.
To combine and bake the Coffee Cake:
Spoon half of the coffee cake dough into the prepared pan. Spread half of the streusel on top of the dough. Repeat with the remaining coffee cake batter, topping with the remaining streusel.
Bake in the heated oven for 40 minutes. Cover with foil, shiny side facing out, for an additional 15-120 minutes until the coffee cake is no longer jiggley in the middle, is beginning to brown and pull away from the sides of the pan slightly. Remove and place on cooling rack for 15-20 minutes.
To make Lemon Glaze:
Place all the glaze ingredients into the bowl of a mixer. Beat on low speed until glaze is combined. When coffee cake is cooled and sliced for serving, drizzle a small amount on each slice.