Cake:
1/2 c. Unsalted Butter, softened
8 oz. Almond Paste
3/4 c. Granulated Sugar
3 Eggs
1 Tbsp. Kirsch
1/4 tsp. Almond Extract
1/4 c. Flour
1/2 tsp. Baking Powder

In mixing bowl cream butter and almond paste until smooth.
Add sugar.
Beat in eggs one at a time.
Add kirsch and almond extract.
Add flour and baking powder just until mixed.
Pour batter into a greased and floured 9″ cake pan.
Bake 40 minutes at 350°F.
Turn out onto cooling rack and let cool completely.
Place on serving plate.
Spoon blueberry sauce over top of cake just before serving.

Blueberry Sauce:
1 Tbsp. Unsalted Butter
1/2 c. Creme de Cassis
1 Tbsp. Cornstarch
3/4 c. Dry White Wine
1 Tbsp. Lemon Juice
1 tsp. Lemon Zest
1 1/2 c. Blueberries

In sauce pan melt butter.
Remove from heat and stir in Creme de Cassis, cornstarch, white wine and lemon juice.
Cook over medium heat stirring constantly until mixture thickens.
Add lemon zest and blueberries and continue cooking 10-15 minutes until blueberries begin to burst.
Let cool.
Keep refrigerated until ready to serve.