Preheat oven to 350º Grease bottom and 1/2 inch up sides of a 9x5-inch loaf pan.
In a medium bowl stir together yellow cornmeal, flour, sugar and baking powder. Set aside.
Remove 1 tablespoon zest and squeeze 3 tablespoons juice from the orange. Reserve.
In a medium bowl combine orange zest, 1 tablespoon of the juice, buttermilk, yogurt, milk and butter.
Mix dry and wet ingredients; stir just until moistened (batter should be lumpy). Fold in blueberries.
Spread batter into prepared loaf pan. Sprinkle with almonds.
Bake 50 to 55 minutes or until a toothpick comes out clean.
Meanwhile the bread is in the oven, in a small bowl combine remaining 2 tablespoons orange juice and honey.
When the bread is done, immediately, brush it with honey mixture.
Cool in pan 10 minutes. Remove; let it cool completely on wire rack. Wrap and store overnight before slicing.