1/2 cup Hazelnuts, peeled
1/4 cup Sugar, granulated
1/2 cup Polenta meal*
1 cup Flour
1 Tablespoon Kosher salt
4 oz. Butter, softened
1/2 cup Sugar, granulated
4 each Whole eggs
1 teaspoon Vanilla extract
1teaspoon Blueberry Schnapps
1/2 quart Fresh blueberries
*May substitute grits
Yield: one 9” cake
Preheat oven to 350 F
Place the hazelnuts and sugar in a food processor and pulse until they are finely ground. In a medium bowl, combine the almond/sugar mixture, polenta, flour and salt
Place the butter and sugar in a bowl of an electric mixer. Beat with a paddle using medium speed until the butter is creamy and smooth. Add the vanilla extract and blueberry schnapps. Turn the mixer to low and add the dry ingredients a little at a time.
Spray the inside of the cake pan with oil and put a single layer of blueberries to cover. Pour the batter over the berries filling the pan 3/4 of the way. Bake for 30 to 40 minutes or until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean. Allow the cake to cool on a rack.