Preheat the oven to 325° and spray 6 mini-baking tins with non-stick baking spray. Sprinkle the pans with turbinado sugar. (This is optional.)
Cream the butter, cream cheese, and sugar in a stand mixer with paddle on medium speed for 3-4 minutes until its creamy and fluffy. Scrape down sides and then add eggs one at a time. Scrape down bowl again and then mix in the vanilla,lemon extract, and zest from one lemon.
Whisk the flour and salt in a separate bowl and then slowly add to the creamed mixture. Scrape down the sides mix until completely combined.
Toss the blueberries in a few tablespoons of flour until they are dusted. Fold them into the batter.
Butter mini-tins or spray with non-stick baking spray. Sprinkle turbinado sugar onto bottom and sides of pans.
Place mini-tins on a baking sheet and divide the batter evenly into the 6 mini-baking tins.
Sprinkle the batter with thinly sliced almonds and a little zest. Bake for 40 minutes until lightly browned on the top.
Meanwhile make the glaze by combining the powdered sugar, juice from one lemon, and vanilla. Mix together and add more juice if it is too thick. You won't need much juice.
Remove the cakes from the oven and cool on a rack. Drizzle each cake with glaze and top with more zest. Can be frozen for up to 2 months. Enjoy!