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Almond pound cake
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| 1 cup | butter room temp |
| 1 cup | flour |
| 1 cup | cornmeal |
| 1 tsp. | baking powder |
| 1 1/2 cup | sugar |
| 1/4 tsp | salt |
| 5 eggs lightly beaten | |
| 1/2 tsp. | almond extract |
| 3 tbsp. | sliced almonds |
Lightly sweetened whipped cream for garnish
1. Preheat oven to 325 f. Butter and flour a 9x5 pan. In a bowl cream butter until fluffy and pale with an electric mixer. Meanwhile in a med bowl whisk together flour, cornmeal and baking powder. Gradually beat in 1 1/3 cups sugar into butter until well blended. Whisk together salt, eggs and alone extract. With mixer on med slowly drizzle egg mixture into butter mixture. Add flour mixture in 3 batches beating just enough to blend. Pour batter into pan and sprinkle with remaining almonds and remains 2 tbsp sugar. Bake for 1 hour until a skewer comes out clean. Cool in pan for 20 then remove and cool completely.
2. Can be made ahead and kept in fridge for 4 days. Allow to come to room temp before serving. When ready to serve top with blueberries and whipped cream
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