Recipe yields 1 8" pan
1 pound fresh blueberries
3/4 cup flour
3/4 cup sugar
1 cup heavy cream
2 tsp almond extract
Preheat oven to 400 degrees. In a medium bowl, whisk together flour and sugar. In a small bowl, whisk together heavy cream, eggs, and almond extract.
Slowly pour the mixture of wet ingredients into the dry ingredients while continuously whisking until all dry ingredients are mixed in.
Line the bottom of an 8 inch round baking pan with a layer of blueberries. Pour mixture on top of blueberries to create a top layer.
Allow pan to sit for 25-30 minutes so the batter can set. Place in the oven and bake for 35 minutes or until the top is golden brown and 'bouncy' to the touch. (Helpful Hint - When you tap the top of the pastry, it should bounce back. If your fingerprint stays in the pastry, it is too soft and under-cooked.)