1 cup butter, softened
1 cup unsalted butter
1 cup white sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons almond extract
2 cups blueberries
1 cup chopped walnuts
1 cup water
1/3 cup milk
3 cups blueberries, drained
2 cups almonds, chopped
1 1/2 cups sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, cream together the butter and sugar until smooth. Beat in the flour, baking soda, almond extract and blueberries and mix thoroughly.
Stir the egg and vanilla into the creamed mixture alternately with the flour mixture, beating with each addition until well blended. Fold in the blueberries and almonds. Pour batter into prepared pans.
Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting with blueberry frosting.