Position rack in the center of oven and heat to 350°F. Grease and flour an 8”spring form or square pan.

Cream together butter and 1/2 cup of the sugar. Add salt, almond extract, and egg yolks to the sugar mixture and beat until creamy.

Sift together flours and baking powder. Add alternately with milk to egg yolk mixture.

In a separate bowl, beat egg whites until soft peaks form. Add 1/4 cup of sugar a little at a time and beat until stiff peaks form. Fold egg whites into the batter.

Toss blueberries with lemon zest and 1 tablespoon flour to coat the berries. Fold into the batter. Pour into prepared pan. Sprinkle the top with sanding sugar.

Bake for 60 - 65 minutes or until a toothpick inserted into the center comes out clean. Place on wire rack to cool, remove the spring form after 5 minutes and continue to cool. Glaze while cake is still slightly warm.

In a small bowl mix together powdered sugar with almond flavoring and enough milk to make a thin icing. Place cake on wire rack over parchment or wax paper and pour icing over the top. Use an offset knife or spatula to encourage icing to cover the entire top allowing it to run over the sides a little. Transfer to a serving platter.

Toss fresh blueberries with corn syrup and lemon zest. Spoon onto center of cooled cake. Syrup will set up and hold berries together.