To make the brioche:

1. In a medium sized lidded container, mix lukewarm water, yeast, salt, lightly beaten eggs, honey, and cooled melted butter with a whisk.
2. Using a scale for accurate measurement, add in 17.5 ounces all-purpose flour. Mix with a dough whisk until no traces of flour remain. Cover and allow to rest at room temperature for 2 hours. Refrigerate overnight. 
3. Remove from refrigerator and allow to sit at room temperature for at least 30 minutes.
4. Meanwhile, mix blueberries, sugar, and ClearJel in a small bowl and set aside.
5. Working on a floured surface, dust the top of the dough with flour and pick up the entire piece of dough. Divide into three equal portions (it’s about 12 ounces each). 
6. Roll each piece of dough into a log about 10 inches long. Using your fingers, flatten each log into 3 inches wide. Using an offset spatula, spread the lemon paste on each piece of dough. Add the full two tablespoons if you like lots of lemon flavor; add one tablespoon if you like less.
7. Sprinkle the blueberries and sugar mixture down the center of each piece of dough. Sprinkle 1/3 cup total of almonds onto each piece of dough. Bring the long edges together and pinch to seal. Dust with a bit of flour to make it easier to roll.
8. Spray a loaf pan with non-stick spray. Combine brown sugar and cinnamon in a small bowl. Remove about 1/3 of mixture and spread over bottom of loaf pan. Tap pan so mixture is distributed evenly around the bottom. It’s okay if it gets up the sides.
9. Using a pastry brush, cover each log in butter mixture. Sprinkle remaining sugar mixture over three ropes.
10. Line up the three ropes; pinch one end of the ropes together and then braid them together. Pinch again at the end. Carefully lift bread and place in prepared loaf pan. Cover with kitchen towel and let rise one hour.
11. Preheat oven to 350 degrees F. Sprinkle remaining almonds over dough, and place pan on cookie sheet to catch any spills. Bake 45-55 minutes. Cool for 10-15 minutes, then turn onto wire rack to cool before slicing.