Preheat oven to 350 degrees. Lightly butter and flour a standard size bunt pan, set aside.
In a medium mixing bowl combine the flour, brown sugar, almond paste, salt, crushed almonds and melted butter. Mix until a chunky crumble forms, set aside.
In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), combine the butter and sugar. Beat on high for 3 minutes or until light and fluffy. Add almond extract and vanilla extract. With mixing speed on low, add eggs one at a time, mixing well after each addition.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt. With mixing speed on low, alternate adding 1/3 of the dry ingredients with 1/3 of the sour cream until all ingredients have been combined. Using a spatula or wooden spoon, fold in blueberries.
Pour half of the batter into the prepared bundt pan. Sprinkle filling evenly over the batter, then pour remaining batter over top. Spread into an even layer.
Place in oven and bake for 45-55 minutes or until the top springs back when touched. Remove from the oven and let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.