Almond Berry Cakes

• 3 cups fresh blueberries
• 1 cup plus 1 tablespoon sugar, divided
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 1 tablespoon water
• 2 tablespoons amaretto
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup ground toasted almonds
• 1/2 cup butter
• 1 egg
• 1 cup half-and-half
• 1/8 teaspoon almond extract
• 1 cup whipping cream
• 1/2 cup sifted powdered sugar
• 1/4 cup toasted sliced almonds

1. Combine blueberries, 3/4 cup sugar, and lemon juice; cook 5 minutes. Transfer berries to a bowl using a slotted spoon. Combine cornstarch and water; add to blueberry liquid, and bring to a boil. Boil 1 minute; stir in blueberries and amaretto. Chill.
2. Combine 1/4 cup sugar, flour, and next 3 ingredients. Cut in butter with a pastry blender. Combine egg, half-and-half, and extract; reserve 1 tablespoon. Add remaining half-and-half mixture to flour mixture, stirring until dry ingredients are moistened. Turn out onto a floured surface; knead 6 times. Roll to 1/2-inch thickness. Cut 8 shortcakes with a 4 1/4-inch heart-shaped cutter; place on a greased baking sheet. Brush with half-and-half mixture; sprinkle with 1 tablespoon sugar. Bake at 425u0b0 for 14 minutes. Let cool.
3. Beat whipping cream until foamy; add powdered sugar, beating until soft peaks form. Slice each cake in half horizontally. Spoon blueberry sauce over bottom halves; spoon half of whipped cream over berries. Place top half on each. Top with remaining whipped cream; sprinkle with almonds.

fresh blueberries, sugar, lemon juice, cornstarch, water, amaretto, allpurpose, baking powder, salt, ground toasted almonds, butter, egg, almond, whipping cream, powdered sugar, almonds

Taken from www.myrecipes.com/recipe/almond-berry-cakes (may not work)