Topping:

1-1/2 cups frozen wild blueberries, slightly thawed
2 tbsp. sugar

Cake:

3 1/2 ounces almond paste
2/3 cup sugar
1 stick unsalted butter, room temperature
3 eggs, room temp
1 tsp. vanilla
1/4 tsp. almond extract
1/2 cup light sour cream
2/3 cup corn flour
2/3 cup all-purpose flour
3/4 tsp. baking powder
1/4 tsp salt
Powdered sugar (for dusting)

Preheat oven to 375°F.

Coat a 5 x 8-inch springform pan with butter, dust with flour.

Line bottom of pan with a round of parchment paper and butter the paper.

In a medium bowl, toss the blueberries with sugar and set aside.

In food processor, combine almond paste and sugar. Pulse until evenly combined. Add butter and pulse until combined. With processor running, add eggs, one at a time until well blended. Add vanilla and almond extracts. Add sour cream, blend until smooth.

In a medium bowl, mix corn flour, all-purpose flour, baking powder and salt. Add half dry ingredients to processor. Pulse 3 times. Add the second half, pulse 3 min. Scrape the bowl and then pulse 4 more pulses.

Pour batter into pan. Smooth out top. Pile the fruit over the top of batter.

Bake in center of oven until lightly browned and springy when pressed with finger, about 1 hour. Let stand for 10 minutes. Dust with powdered sugar. Let cool to room temperature before slicing.

Submitted by: Sherry Monfils